Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. Of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts. Water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. Of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage, shrimp, green onions, remaining 1 tsp. Salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tucking the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ remaining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent drying out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. Until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. Plus 1-1/2 tsp. Cold water until smooth. Let stand 5 mins. Before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce. Red Sweet & Sour Sauce: Mix all ingredients in small bowl. Serve now or cover & refrigerate.

Leeann Chin

Minneapolis, Minnetonica

Wine: Wan Fu

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.