EGG ROLLS

4-5 MEDIUM MUSHROOMS
1/2 LB LEAN GROUND PORK
1/2 TSP SALT
1/2 TSP CORNSTARCH
1/2 TSP SOYA SAUCE; DASH OF WHITE PEPPER
8 CUPS WATER
1 HEAD GREEN CABBAGE(2 1/2 LBS) FINELY SHREDDED
2 TBSP VEGETABLE OIL
1/4 CUP SHREDDED BAMBOO SHOOTS;1/3 CUP GREEN ONION
1 TSP SALT; 1 TSP FIVE SPICE POWDER
18 EGG ROLL SKINS
1 EGG BEATEN;  VEGETABLE OIL TO DEEP-FRY

MIX PORK;1/2 TSP SALT;CORSTARCH;SOY SAUCE & PEPPER
COVER & REFRIDGERATE FOR 20 MIN.BOIL CABBAGE IN
WATER FOR 1 MINUTE. DRAIN&RINSE W/COLD WATER.REMOV
EXCESS WATER.STIR FRY PORK MIXTURE UNTIL NO LONGER
PINK. ADD MUSHROOMS; BAMBOO SHOOTS.COOK 1 MIN.ADD
CABBAGE;GREEN ONION;1 TSP SALT & FIVE SPICE POWDER
REMOVE CABBAGE MIXTURE FROM WOK.  LET COOL.
PLACE 1/2 CUP CABBAGE MIXTURE IN CENTRE OF EGG
ROLL WRAPPER. BRUSH EDGES OF WRAPPER WITH BEATEN
EGG TO HELP SIDES STICK
DEEP FRY ON EACH SIDE 2 TO 3 MINUTES IN HOT OIL
UNTIL GOLDEN BROWN
16-18 EGG ROLLS
BC NEW CHINESE COOKBOOK