Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c DRIED BLACK MUSHROOMS 1 c BEAN SPROUTS
5 1/4 c VEGETABLE OIL 1 c SHREDDED CELERY
1/2 ts CRUSHED FRESH GARLIC 1 SCALLION, SHREDDED
1/2 ts CRUSHED GINGER ROOT 1 ts SESAME SEED OIL
1/2 c COOKED GROUND PORK SALT AND WHITE PEPPER
1 tb COOKING WINE 8 RICE-FLOUR EGG ROLL WRAPPERS
1/2 c COOKED SHRIMP 1 EGG WHITE, LIGHTLY BEATEN
1 c SHREDDED BAMBOO SHOOTS

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough
stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high
heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes.
Add the cooking wine and shrimp and stir-fry 2 minutes. Add the
mushrooms and remaining vegetables and stir-fry 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 w/ the egg white and roll the wrapper, tucking in the
ends at both sides of wrapper as you roll. Deep-fry the egg roll
about 5 to 10 min. 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: TAI-SHAN

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