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---------- Recipe via Meal-Master (tm) v8.02
Title: EGG ROLLS B1
Categories: Chinese, Vegetables, Appetizers
Yield: 6 servings
5 md Dried black mushrooms
1/2 lb Ground pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts Soy sauce
1 ds White pepper
1 (2-1/2 lb) green cabbage,
-finely shredded
2 c Vegetable oil
1/4 c Shredded bamboo shoots
-(canned)
1/2 lb Cooked shrimp; chopped
1/3 c Finely chopped green onions
-(with tops)
1 ts Five-spice powder
1 lb Egg roll skins
1 Egg; beaten
1/4 c Hot dry mustard
------------------RED SWEET & SOUR SAUCE------------------
1/2 c Red wine vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red pepper 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 minute; drain.
Rinse with 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 minute. 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 with 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
with egg & roll up to seal. Repeat with remaining
skins. Cover the filled rolls with 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 F. 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 with 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.
Temperature(s): HOT Effort: AVERAGE Time: 01:30
Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU
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