| 1 | Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. |
| 2 | Rinse in warm water; drain. |
| 3 | Remove & discard stems. |
| 4 | Cut caps into thin strips. |
| 5 | Set aside. |
| 6 | Mix pork, ?tsp. of salt, the cornstarch, soy sauce, & pepper. |
| 7 | Cover & refrigerate approx. 20 mins. |
| 8 | Heat 2 qts. |
| 9 | Water to boiling in dutch oven; add the cabbage. |
| 10 | Heat again to boiling; cover & cook 1 min.; drain. |
| 11 | Rinse w/ cold water until cab- bage is cold. |
| 12 | Drain thoroughly; remove excess water by squeezing cabbage. |
| 13 | Heat wok until 2 drops water bubble & skitter when sprinkled in wok. |
| 14 | Add 2 tbs. |
| 15 | 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 ?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 | Fold 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. |
| 25 | Pour remaining oil in a wok to a depth of 2 in. & heat to 350. |
| 26 | Fry four or five rolls at a time for 2-3 mins. |
| 27 | Until golden brown, turning 3 times. |
| 28 | Drain on paper towel & keep hot. |
| 29 | Meanwhile, stir the mustard w/ 3 tbs. |
| 30 | Plus 1-?tsp. cold water until smooth. |
| 31 | Let stand 5 mins. |
| 32 | Before serving. |
| 33 | Serve the egg rolls with the hot mustard and red sweet & sour sauce. |
| 34 | Red sweet & sour sauce: mix all ingredients in small bowl. |
| 35 | Serve now or cover & refrigerate. |
| 36 | Temperature(s): hot effort: average time: 01:30 |
