4 to 5 medium mushrooms
1/2 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. soy sauce
dash of white pepper
8 cups water
1 head green cabbage (about 2-1/2 pounds, finely shredded)
2 tbsp. vegetable oil
1/4 c. shredded canned bamboo shoots
1/2 lb. cooked shrimp, finely chopped
1/3 c. finely chopped green onions (with tops)
1 tsp. salt
1 tsp. five spice powder
1 lb. egg roll skins
1 egg, beaten
Clean mushrooms, remove and discard stems Slice the caps into thin strips. Mix pork, 1/2 tsp. salt, cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.
Heat water to boiling in a 4 quart dutch oven; add cabbage. Heat to boiling, cover and cook 1 minute. Drain and rinse with cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage.
Heat wok until 1 or 2 drops of water bubble and bounce when sprinkled in wok. Add two tablespoons vegetable oil; rotate to coat sides. Add pork mixture; stir fry until pork is no longer pink. Add mushrooms and bamboo shoots; stir fry 1 minute longer. Stir in the cabbage, shrimp, green onions,1 tsp. salt and five spice powder; remove from heat and allow to cool. This is the filling mixture.
Lay out the egg roll skins and beat the egg in a bowl. Place about 1/2 cup of the pork fill mixture just below middle of the egg roll skin. Fold up corner of egg roll skin over the filling, tuck the point under, then fold over the opposite corners. Fold down the remaining corner to close the roll and brush the corner with the beaten egg. The egg acts like glue and seals up the egg roll. After they are all filled, you are ready to fry.
Heat about 1" of vegetable oil in a wok or large skillet to about 350º. Fry about 4 or 5 at a time, turning 2 or 3 times for a total of about 3 minutes or until golden brown. When you remove them from the oil, drain them on paper towels. Serve with hot mustard or sweet and sour sauce.