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Ingredients:

4 - 5 medium dried black mushrooms
1/2 pound lean ground pork
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
1 dash white pepper
8 cups water
1 head green cabbage (about 2 1/2 pounds) finely shredded
2 tablespoons vegetable oil
1/4 cup shredded, canned bamboo shoots
1/2 pound cooked and cleaned shrimp finely chopped
1/3 cup , finely chopped green onion, (with tops)
1 teaspoon salt
1 teaspoon five-spice powder
18 egg rolls skins (about 1 pound)
1 egg beaten
vegetable oil

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Mix pork, 1/2 teaspoon salt, the cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.

Heat water to boiling in Dutch oven add cabbage. Heat to boiling cover and cook 1 minute. Drain rinse cabbage with cold water until cold. Drain thoroughly remove excess water by squeezing cabbage.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat sides. Add pork stir-fry 2 minutes or until pork is no longer pink. Add mushrooms and bamboo shoots stir-fry 1 minute. Stir in cabbage, shrimp, green onions, 1 teaspoon salt and the five-spice powder. Remove cabbage mixture from wok cool.

Place 1/2 cup cabbage mixture slightly below center of egg roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg roll up to seal. Repeat with remaining egg roll skins. (Cover filled egg rolls with plastic wrap to keep them from drying out.)

Heat vegetable oil (2 inches) in wok to 350 degrees . Fry 4 or 5 egg rolls at a time 2 to 3 minutes or until golden brown, turning 2 or 3 timnes drain on paper towels. Serve with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired.

16 to 18 egg rolls


From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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