posted by Ann 05-24-98 4:38 PM
Egg Rolls
Yield: 6 servings
5 med. DRIED BLACK MUSHROOMS
1/2 lb. GROUND PORK
1 1/2 t SALT
1/2 t CORNSTARCH
1/2 t SOY SAUCE
1 ds WHITE PEPPER
1 (2-1/2 lb.) GREEN CABBAGE,-FINELY SHREDDED
2 c VEGETABLE OIL
1/4 c SHREDDED CANNED BAMBOO -SHOOTS
1/2 lb. COOKED SHRIMP, CHOPPED
1/3 c FINELY CHOPPED GREEN-ONIONS (WITH TOPS)
1 t FIVE-SPICE POWDER
1 (1 lb.) PACKAGE 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 in thin strips. Set aside. Mix pork, 1/2 t. salt, the cornstarch, soy sauce, & pepper.
Cover & refrigerate 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. Heat wok until 2 drops water bubble & skitter when sprinkled in wok.
Add 2 T. 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 t. salt, & the five spice powder; cool.
Place 1/2 cup egg roll filling slightly below the center of
an egg roll skin. Cover remaining skins w/ a dampened towel to keep them pliable.
Fold 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/ re- 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". & 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, mix the mustard w/ 3 T. + 1-1/2 t. 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. Serve now or cover & refrigerate.