Mandarin egg roll b1

1. Soak the mushrooms in hot water 15 minutes.
2. Drain, cut off tough stems and shred to make ½ cup. Place ¼ cup oil in a wok over high heat until hot. Add the garlic, ginger and pork.
3. Stir-fryi 2 minutes.
4. Add the cooking wine and shrimp and stir-fry 2 minutes.
5. Add the mushrooms and remaining vegetables and stir-fry 2 minutes.
6. Add the sesame seed oil and salt to taste.
7. Mixi. Drain off excess liquid and set the vegetable mixture aside.
8. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400°F.
9. 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.
10. Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll.
11. Deep-fry the egg roll about 5 to 10 min. remove from oil and drain on paper towels.
12. Temperature(s): hot effort: difficult time: 00:40.