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1
Mix pork, 1/2 tsp.
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2
salt, cornstarch, soy sauce and white pepper.
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3
cover and chill about 20 min.
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4
Heat water to boiling in 4 qt pot.
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5
Add in cabbage.
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6
Heat to boiling, cover and cook 1 minute.
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7
Drain thoroughly.
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8
Remove excess water by squeezing cabbage.
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9
Heat wok.
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10
Add in 2 Tbsp.
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11
vegetable oil, rotate to coat sides.
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12
Add in pork.
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13
Stir fry till pork is no longer pink.
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14
Add in mushrooms and bamboo shoots, Stir fry 1 minute.
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15
Stir in cabbage, shrimp and green onions and salt; cold.
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16
Place 1/2 c. pork mix slightly below center of egg roll skin.
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17
(Cover remaining skins with dampened towel to keep pliable.)
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18
Fold corner of egg roll skin closest to filling over filling tucking the point under.
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19
Mix in and overlap the two opposite corners.
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20
Brush fourth corner with egg, roll up enclosed filling to seal.
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21
Repeat with remaining skins.
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22
Heat vegetable oil (2 inches) in wok to 350 degrees.
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23
Fry 4 egg rolls at a time till golden turning 2 to 3 times.
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24
Drain on paper towels.
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25
Serve with warm mustard or possibly sweet and sour sauce.
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26
Can substitute 2 chicken breasts shredded for shrimp and pork.
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27
Can be frzn 3 months.
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28
Heat uncovered in 425 degree oven for 30 min.
