Recipe#377

Servings: 6
Pansize:
Temperature:
Recipe By:

INGREDIENTS

1/2 lb. ground pork
1 1/2tsp. salt
1/2 tsp. cornstarch
1/2 tsp. soy sauce
1 dash of white pepper
2 1/2 lb. green cabbage, finely shredded
2 cups vegetable oil
1/4 cup canned bamboo shoots, shredded
1/2 lb. cooked shrimp, chopped
1/3 cup green onions, finely chopped (with tops)
1 lb. Package egg roll skins
1 egg, slightly beaten
1/4 cup hot dry mustard
1/4 mushrooms, sliced (optional)

INSTRUCTIONS

Mix pork, 1/2 tsp. of salt, cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage, shrimp, green onions, remaining 1 tsp. salt; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tucking the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ remaining skins. Cover the filled rolls with a dampened towel or plastic wrap to prevent drying out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard with 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce.