---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MANDARIN EGG ROLL B1
 Categories: Chinese, Meats, Appetizers
      Yield: 4 servings
 
  1 1/2 c  Dried black mushrooms
  5 1/4 c  Vegetable oil
    1/2 ts Crushed fresh garlic
    1/2 ts Crushed ginger root
    1/2 c  Cooked ground pork
      1 tb Cooking wine
    1/2 c  Cooked shrimp
      1 c  Shredded bamboo shoots
      1 c  Bean sprouts
      1 c  Shredded celery
      1    Scallion, shredded
      1 ts Sesame seed oil
           Salt and white pepper
      8    Riceflour egg roll wrappers
      1    Egg white; lightly beaten
 
  Soak the mushrooms in hot water 15 minutes. Drain, cut
  off tough stems and shred to make 1/2 cup.  Place 1/4
  cup oil in a wok over high heat until hot. Add the
  garlic, ginger and pork.  Stir-fry 2 minutes. Add the
  cooking wine and shrimp and stir-fry 2 minutes. Add
  the mushrooms and remaining vegetables and stir-fry 2
  minutes.  Add the sesame seed oil and salt to taste.
  Mix. Drain off excess liquid and set the vegetable
  mixture aside. In a clean wok, heat 5 cups vegetable
  oil to the boiling point, about 400 F. Working with
  one at a time, lay the egg roll wrappers on the
  counter and place 1/8 of the reserved vegetable
  mixture on one end of each. Moisten the edges of the
  wrapper with the egg white and roll the wrapper,
  tucking in the ends at both sides of wrapper as you
  roll. Deep-fry the egg roll about 5 to 10 minute.
  Remove from oil and drain on paper towels.
  
  Temperature(s): HOT Effort: DIFFICULT Time: 00:40
  Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
  Comments: WINE: TAI-SHAN
 
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