1/2 pound ground pork
4 or 5 medium dried black mushrooms
1/2 tsp of salt
1/2 tsp of cornstarch
1/2 tsp of soy sauce
dash of white pepper
8 cups of water
1 head of green cabbage (about 2 1/2 pounds finely shredded
2 tbl vegetable oil
1/4 cup of shredded canned bamboo shoots (tuna sized can)
1/2 pound of cooked shrimp finely chopped
1/3 cup of finely chopped green onions with tops
1 tsp of salt
1 tsp of five spice powder
1 pound of egg rolls skins
1 egg beaten
vegetable oil
1. Soak mushrooms in warm water until soft (about 30 min) and then drain, rinse in warm water, drain again. remove and discard stems. cut the caps into thin strips.
2. Mix pork, 1/2 tsp salt, cornstarch, soy sauce, and white pepper.
3. Cover and refridgerate 20 mins.
4. Heat water to boiling in 4 quart dutch oven. Add cabbage.
5. Heat to boiling, cover and cook one minute. Drain and rinse with cold water until the cabbage is cold.
6. Drain thoroughly, and remove excess water by squeezing cabbage.
7. Heat wok until one or two drops of water bubble and skitter when dropped into wok.
8. Add two tbl of vegetable oil. rotate to coat sides. Add pork, stirfry until pork is no longer pink.
9. Add mushrooms and bamboo shoots and then stir fry one minute.
10. Stir in cabbage, shrimp, green onions, one tsp salt, and the five spice powder.
11. Then cool.
12. Place one half of pork mixture slightly below center of egg roll skin. (cover remaining skins with damp towel to keep pliable.
13. Fold corner of egg roll skin (closest to filling) over filling tucking the point under.
14. Fold in and overlap the two opposite corners.
15. Brush 4th corner with egg. Roll up enclosed filling to seal.
16. Cover filled egg rolls with damp cloth to keep from drying out.
17. Heat 2 inches of vegetable oil in wok to 350 degrees.
18. Fry 4 or 5 egg rolls at a time until golden brown turning 2 or 3 times (2-3 minutes)
19. Drain on paper towel.