Egg Rolls

• 4 or 5 dried black mushrooms
• 1/2 lb. ground pork
• 1/2 tsp. salt
• 1/2 tsp. cornstarch
• 1/2 tsp. soy sauce
• dash of white pepper
• 8 c. water
• 1 head green cabbage (about 2 1/2 lb.), finely shredded
• 2 Tbsp. vegetable oil
• 1/4 c. shredded canned bamboo shoots
• 1/2 lb. cooked shrimp, finely chopped
• 1/3 c. finely chopped green onions (tops too)
• 1 tsp. salt
• 1 lb. egg roll skins
• 1 egg, beaten
• vegetable oil

1. Soak mushrooms in warm water until soft, about 30 minutes. Drain.
2. Rinse in warm water; drain.
3. Remove and discard stems; cut caps into thin strips.
4. Mix pork, salt, cornstarch, soy sauce and white pepper.
5. Cover and refrigerate about 20 minutes.
6. Heat water to boiling in 4-quart pot.
7. Add cabbage and heat to boiling; cover and cook 1 minute.
8. Drain.
9. Rinse with cold water until cabbage is cold.
10. Drain thoroughly.
11. Remove excess water by squeezing cabbage.

black mushrooms, ground pork, salt, cornstarch, soy sauce, white pepper, water, green cabbage, vegetable oil, bamboo shoots, shrimp, green onions, salt, egg roll skins, egg, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620010 (may not work)