Egg Rolls #2
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 5 | md | Dried Black mushrooms |
| 1/2 | lb | Ground pork |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Cornstarch |
| 1/2 | ts | Soy sauce |
| 1 | ds | White pepper |
| 1 | 2-1/2 lb. green cabbage; finely shredded | |
| 2 | c | Vegetable oil |
| 1/4 | c | Shredded canned bamboo shoots |
| 1/2 | lb | Cooked shrimp; chopped |
| 1/3 | c | Finely chopped green onions w/tops |
| 1 | ts | Five-spice powder |
| 1 | pk | (1-lb) egg roll skins |
| 1 | Egg; beaten | |
| 1/4 | c | Hot dry mustard |
| RED SWEET & SOUR SAUCE | ||
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Catsup |
| 1/3 | c | Sugar |
| 15 | dr | Red pepper sauce |
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