Recipe - Mandarin Egg Roll

1 One half cup Dried black mushrooms
5 One fourth cup Vegetable oil
One half teaspoon Crushed fresh garlic
One half teaspoon Crushed ginger root
One half cup Cooked ground pork
1 tablespoon Cooking wine
One half cup Cooked shrimp
1 cup Shredded bamboo shoots
1 cup Bean sprouts
1 cup Shredded celery
1 Scallion, shredded
1 teaspoon Sesame seed oil
Salt and white pepper
8 Riceflour egg roll wrappers
1 Egg white; lightly beaten

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and
shred to make One half cup. Place One fourth cup oil in a wok over high heat until
hot. Add the garlic, ginger and pork. Stirfry 2 minutes. Add the cooking
wine and shrimp and stirfry 2 minutes. Add the mushrooms and remaining
vegetables and stirfry 2 minutes. Add the sesame seed oil and salt to
taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In
a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F.
Working with one at a time, lay the egg roll wrappers on the counter and
place 1/8 of the reserved vegetable mixture on one end of each. Moisten the
edges of the wrapper with the egg white and roll the wrapper, tucking in
the ends at both sides of wrapper as you roll. Deepfry the egg roll about
5 to 10 minute. Remove from oil and drain on paper towels.

Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAISHAN

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini