Egg Rolls

Directions

1. 1
   Soak mushrooms in warm water until soft, about 30 minutes; drain.
2. 2
   Rinse in warm water; drain.
3. 3
   Remove and discard stems.
4. 4
   Cut caps into thin strips.
5. 5
   Mix pork, 1/2 teaspoons salt, cornstarch, soy sauce, and white pepper.
6. 6
   Cover and refridgerate about 20 minutes.
7. 7
   Heat water to boiling in 4 quart Dutch oven; add coleslaw.
8. 8
   Heat to boiling; cover and cook one minute.
9. 9
   Drain; rinse with cold water until cabbage is cold.
10. 10
    Drain throughly; remove excess water by squeezing cabbage.
11. 11
    Heat wok until a few drops of water bubble and skitter when sprinkled onto it.
12. 12
    Add 2 tbs.
13. 13
    vegetable oil; rotate to coat sides.
14. 14
    Add pork and stir fry until no longer pink.
15. 15
    Add mushrooms and bamboo shoots; stir fry one minute.
16. 16
    Stir in cloeslaw, shrimp, green onions, 1 teaspoons salt, and five spice powder; cool.
17. 17
    Place 1/2 cup pork mixture slightly below center of eggroll skin (cover remaining skins with dampened towel to keep them pliable).
18. 18
    Fold corner of eggroll skin closest to filling, over filling, tucking the point under.
19. 19
    Fold in and overlap the two opposite corners.
20. 20
    Brush fourth corner with egg; roll up enclosing filling, to seal.
21. 21
    Repeat with remaining eggroll skins (cover filled eggrolls with dampened towel or plastic wrap to keep them from drying out).
22. 22
    Heat vegetable oil (2 inches) in wok to 350 degrees.
23. 23
    Fry four or five eggrolls at a time until golden brown, turning two to three times, two to three minutes.
24. 24
    Move to paper towel to let excess oil drip off.
25. 25
    Serve with hot mustard or sweet and sour sauce.