4 or 5 med. dried black mushrooms
1/2 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. soy sauce
Dash of white pepper
8 c. water
1 head green cabbage (about 2 1/2 lbs.), 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
Vegetable oil

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin strips. Mix pork, 1/2 teaspoon salt, the cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.

Heat water to boiling in 4 quart Dutch oven; add cabbage. Heat to boiling; cover and cook 1 minute. Drain; 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 skitter when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate to coat side. Add pork; stir-fry until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green onions, 1 teaspoon salt and the five spice powder; cool.

Place 1/2 cup pork mixture slightly below center of egg roll skin. (Cover remaining skins with dampened towel to keep them pliable). Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining egg roll skins. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)

Heat vegetable oil (2 inches) in wok to 350 degrees. Fry 4 to 5 egg rolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on paper towel. Serve with Hot Mustard and a sweet and sour sauce if desired. 16 to 18 egg rolls.