| 1 | Soak mushrooms for 30 minutes in enough warm water to cover. |
| 2 | Rinse well; squeeze to drain. |
| 3 | Finely chop, discarding stems. |
| 4 | Soak been threads for 15 minutes in enough warm water to cover. |
| 5 | Drain well; squeeze out excess moisture. |
| 6 | Cut into 2-inch lengths. |
| 7 | Thaw shrimp, if frozen. |
| 8 | Finely chop shrimp and pork. |
| 9 | Mix water, oyster sauce, wine, and cornstarch in a bowl. |
| 10 | Heat 1 tbsp oil in a large skillet over medium-high heat. |
| 11 | (add more oil as needed during cooking). |
| 12 | Stir-fry gingerroot and garlic in hot oil for 15 seconds. |
| 13 | Add carrot, sprouts, and onions; stir-fry for 1 to 1 ?minutes or till crisp-tender. |
| 14 | Remove from skillet. |
| 15 | Add shrimp to skillet; stir-fry for 1 to 2 minutes or till pink. |
| 16 | Remove. |
| 17 | Add pork; stir-fry for 2 to 3 minutes or till meat is no longer pink. |
| 18 | Push meat to sides of skillet. |
| 19 | Stir sauce; pour into center of skillet. |
| 20 | Cook and stir till bubbly. |
| 21 | Cook and stir 1 minute more. |
| 22 | Return shrimp and vegetables to skillet. |
| 23 | Add bean threads and mushrooms. |
| 24 | Stir to coat with sauce. |
| 25 | Remove and cool. |
| 26 | Heat 1 ?to 2 inches cooking oil in a wok or 3 quart saucepan to 365 degrees. |
| 27 | Fill wrappers. |
| 28 | To wrap a wonton: place the wonton wrapper with a point toward you. |
| 29 | Spoon 2 teaspoons of filling diagonally on the wrapper, just below the center. |
| 30 | Fold the bottom point over the filling; tuck it under the filling. |
| 31 | Roll the wonton wrapper once to enclose the filling; leave about 1 inch unrolled at the top of the wrapper. |
| 32 | Moisten the right-hand corner of the wrapper with a little water. |
| 33 | Pick up the right- and left-hand corners of the wrapper and bring toward you, below the filling. |
| 34 | Overlap the right- and left-hand corners; press together to seal. |
| 35 | To wrap an eggroll: place the egg roll wrapper with a point toward you. |
| 36 | Spoon ?cup of filling diagonally on the wrapper, just below the center. |
| 37 | Fold the bottom point over filling; tuck it under filling. |
| 38 | Fold the right and left corners over the filling to form an envelope shape. |
| 39 | Roll the egg roll toward the remaining corner. |
| 40 | Moisten the top point with water and press firmly to seal. |
| 41 | Fry, a few at a time, in hot oil for 1 to 2 ?minutes or till golden, turning once. |
| 42 | Remove from oil. |
| 43 | Drain on paper towels. |
| 44 | Keep warm in a 300 degree oven while frying remaining food. |
| 45 | Serve warm with sweet-and-sour sauce or chinese mustard |
