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1
Soak mushrooms in warm water until soft, about 30 minutes; drain.
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2
Rinse in warm water; drain.
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3
Remove and discard stems.
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4
Cut caps into thin strips.
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5
Mix pork, 1/2 teaspoons salt, cornstarch, soy sauce, and white pepper.
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6
Cover and refridgerate about 20 minutes.
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7
Heat water to boiling in 4 quart Dutch oven; add coleslaw.
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8
Heat to boiling; cover and cook one minute.
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9
Drain; rinse with cold water until cabbage is cold.
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10
Drain throughly; remove excess water by squeezing cabbage.
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11
Heat wok until a few drops of water bubble and skitter when sprinkled onto it.
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12
Add 2 tbs.
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13
vegetable oil; rotate to coat sides.
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14
Add pork and stir fry until no longer pink.
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15
Add mushrooms and bamboo shoots; stir fry one minute.
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16
Stir in cloeslaw, shrimp, green onions, 1 teaspoons salt, and five spice powder; cool.
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17
Place 1/2 cup pork mixture slightly below center of eggroll skin (cover remaining skins with dampened towel to keep them pliable).
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18
Fold corner of eggroll skin closest to filling, over filling, tucking the point under.
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19
Fold in and overlap the two opposite corners.
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20
Brush fourth corner with egg; roll up enclosing filling, to seal.
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21
Repeat with remaining eggroll skins (cover filled eggrolls with dampened towel or plastic wrap to keep them from drying out).
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22
Heat vegetable oil (2 inches) in wok to 350 degrees.
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23
Fry four or five eggrolls at a time until golden brown, turning two to three times, two to three minutes.
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24
Move to paper towel to let excess oil drip off.
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25
Serve with hot mustard or sweet and sour sauce.
