Spring Rolls

Marinade:
1 tsp. rice wine or dry sherry
¼ tsp. salt
1 tsp. cornstarch

1/3 lb. ground pork
4 dried black mushrooms
2 cups hot water
4 cups shredded cabbage
½ cup shredded carrots
3 cups boiling water
6 tbl. vegetable oil
½ cup shredded bamboo shoots
1 ½ tsp. sugar
¼ tsp. pepper
3 tbl. soy sauce
3 tbl. cornstarch
1 tbl sesame oil
12 egg roll skins
2 tbl. flour
3 tbl. water

Combine ingredients for marinade, mix in pork and let stand for 10 minutes.

Soak dried mushrooms in hot water until soft, 15-20 minutes, drain, chop, remove hard bits.

Place cabbage and carrots in boiling water, boil 2 minutes, drain and cover with cold water. When cool, drain and squeeze out excess water, add to mushrooms.

Heat 6 tbl. oil in wok for 30 seconds, add pork and stir fry for 2 minutes. Remove pork with slotted spoon, set aside.

Combine veg. mixture and bamboo shoots in wok, stir fry five minutes. Add sugar, pepper, soy sauce, cornstarch, and cooked pork to veg., stir well. Remove from heat, salt to taste (probably not necessary), and add sesame oil.

Combine flour and 3 tbl. water, stir well. Fill each egg roll with ½ cup mixture, use flour/water to seal roll (place skin on flat surface with corners at top and bottom, left and right, put filling just below center, roll once from bottom and fold right and left corners over, continue rolling).

You can deep fry these at 350 until brown OR you can bake them on a cookie sheet at 475 degrees for about 25 minutes, turning after 15 minutes.

Serve with a dip sauce. You can make a nice one by combining soy sauce, rice vinegar, and ginger; or try plum jam with a bit of rice vinegar and soy sauce added.