INGREDIENTS

INSTRUCTIONS

RED SWEET & SOUR SAUCE
Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse
in warm water; drain. Remove & discard stems. Cut caps into thin strips.
Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper.
Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch
oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain.
Rinse w/ cold water until cabbage is cold. Drain thoroughly; remove excess
water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter
when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add
seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms &
bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions,
remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg
roll filling slightly below the center of an egg roll skin. Cover the
remaining skins w/ a dampened towel to keep them pliable. Fold the corner
of skin closest to filling over, tucking the point under the filling. Fold
in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up
to seal. Repeat w/ remaining skins. Cover the filled rolls w/ a dampened
towel or plastic wrap to prevent drying out. Pour remaining oil in a wok to
a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3
mins. until golden brown, turning 3 times. Drain on paper towel & keep hot.
Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until
smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot
mustard and Red Sweet & Sour Sauce. RED SWEET & SOUR SAUCE: Mix all
ingredients in small bowl. Serve now or cover & refrigerate.
LEEANN CHIN
MINNEAPOLIS, MINNETONICA
WINE: WAN FU
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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