Egg rolls

1. Soak the mushrooms in warm water until soft, approx.
2. 30 mins.
3. ; drain.
4. Rinse in warm water; drain.
5. Remove & discard stems.
6. Cut caps into thin strips.
7. Set aside.
8. Mixi pork, ½ tsp. of salt, the cornstarch, soy sauce, & pepper.
9. Cover & refrigerate approx.
10. 20 mins.
11. Heat 2 qts. Water to boiling in dutch oven; add the cabbage.
12. Heat again to boiling; cover & cook 1 min. ; drain.
13. Rinse w/ cold water until cab- bage is cold.
14. Drain thoroughly; remove excess water by squeezing cabbage.
15. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. Of the oil & rotate to coat sides.
16. Add seasoned pork; stir-fry until pork is no longer pink.
17. Add the mushrooms & bamboo shoots; stir-fry 1 min. stir in cabbage,shrimp, green onions, remaining 1 tsp. salt, & the five spice powder; cool.
18. Place ½ cup of egg roll filling slightly below the center of an egg roll skin.
19. Cover the remaining skins w/ a dampened towel to keep them pliable.
20. Foldi the corner of skin closest to filling over, tuck- ing the point under the filling.
21. Fold in & overlap the two opposite corners.
22. Brush fourth corner w/ egg & roll up to seal.
23. Repeat w/ re- maining skins.
24. 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. Fryi four or five rolls at a time for 2-3 mins.
25. Until golden brown, turning 3 times.
26. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. Plus 1-½ tsp. cold water until smooth.
27. Let stand 5 mins.
28. Before serving.
29. Serve the egg rolls with the hot mustard and red sweet & sour sauce.
30. Red sweet & sour sauce: mix all ingredients in small bowl.
31. Serve now or cover & refrigerate.
32. Temperature(s): hot effort: average time: 01:30.