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EGG ROLLS B1

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories:

Ingredients:

5 medium DRIED BLACK MUSHROOMS
1/2 pound GROUND PORK


Preparation:

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 canned bamboo -shoots 1/2 lb cooked shrimp, chopped 1/3 c finely chopped green -onions (with tops) 1 ts 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 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 min.; drain. Rinse w/ cold water until cab- bage 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 min. 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 w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & 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, stir the mustard w/ 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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