4 or 5 med. mushrooms, cut into thin pieces
1/2 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. soy sauce
Dash of white pepper
1 head green cabbage (2 1/2 lb.) finely shredded
2 tbsp. vegetable oil
1/4 c. shredded bamboo shoots
1/2 lb. cooked shrimp, finely chopped
1/3 c. finely chopped green onions
1 tsp. salt
1 lb. egg roll skins
1 egg beaten

Mix pork, 1/2 teaspoon salt, cornstarch, soy sauce and white pepper. cover and refrigerate about 20 minutes.

Heat water to boiling in 4 quart pot. Add cabbage. Heat to boiling, cover and cook 1 minute. Drain thoroughly. Remove excess water by squeezing cabbage.

Heat wok. Add 2 tablespoons vegetable oil, rotate to coat sides. Add pork. Stir fry until pork is no longer pink. Add mushrooms and bamboo shoots, Stir fry 1 minute. Stir in cabbage, shrimp and green onions and salt; cool.

Place 1/2 cup pork mixture slightly below center of egg roll skin. (Cover remaining skins with dampened towel to keep 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 skins.

Heat vegetable oil (2 inches) in wok to 350 degrees. Fry 4 egg rolls at a time until golden brown turning 2 to 3 times. Drain on paper towels.

Serve with hot mustard or sweet and sour sauce.

Can substitute 2 chicken breasts shredded for shrimp and pork. Can be frozen 3 months.

Heat uncovered in 425 degree oven for 30 minutes.