INGREDIENTS

INSTRUCTIONS

Soak mushrooms for 30 minutes in enough warm water to cover. Rinse
well; squeeze to drain.  Finely chop, discarding stems. Soak been
threads for 15 minutes in enough warm water to cover. Drain well;
squeeze out excess moisture.  Cut into 2-inch lengths.  Thaw shrimp,
if frozen. Finely chop shrimp and pork.  Mix water, oyster sauce,
wine, and cornstarch in a bowl.  Heat 1 Tbsp oil in a large skillet
over medium-high heat. (add more  oil as needed during cooking.)
Stir-fry gingerroot and garlic in hot  oil for 15 seconds.  Add carrot,
sprouts, and onions; stir-fry for 1  to 1 1/2 minutes or till
crisp-tender.  Remove from skillet.  Add shrimp to skillet; stir-fry
for 1 to 2 minutes or till pink.  Remove. Add pork; stir-fry for 2 to 3
minutes or till meat is no  longer pink. Push meat to sides of skillet.
Stir sauce; pour into  center of skillet. Cook and stir till bubbly.
Cook and stir 1 minute  more. Return shrimp and vegetables to skillet.
Add bean threads and  mushrooms. Stir to coat with sauce.  Remove and
cool.  Heat 1 1/2 to 2 inches cooking oil in a wok or 3 quart saucepan
to 365  degrees.  Fill wrappers.  To wrap a Wonton: Place the wonton
wrapper with a point toward you.  Spoon 2 teaspoons of filling
diagonally on the wrapper, just below  the center. Fold the bottom
point over the filling; tuck it under the  filling. Roll the wonton
wrapper once to enclose the filling; leave  about 1 inch unrolled at
the top of the wrapper. Moisten the  right-hand corner of the wrapper
with a little water.  Pick up the  right- and left-hand corners of the
wrapper and bring toward you,  below the filling. Overlap the right-
and left-hand corners; press  together to seal.  To wrap an Eggroll:
Place the egg roll wrapper with a point toward  you. Spoon 1/4 cup of
filling diagonally on the wrapper, just below  the center. Fold the
bottom point over filling; tuck it under  filling. Fold the right and
left corners over the filling to form an  envelope shape. Roll the egg
roll toward the remaining corner.  Moisten the top point with water and
press firmly to seal. Fry, a few  at a time, in hot oil for 1 to 2 1/2
minutes or till golden, turning  once.  Remove from oil. Drain on paper
towels.  Keep warm in a 300  degree oven while frying remaining food.
Serve warm with  sweet-and-sour sauce or Chinese mustard.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 35.9mg
Sodium: 776.3mg
Potassium: 208.7mg
Carbohydrates: 61.4g
Fiber: 2.1g
Sugar: <1g
Protein: 15.5g