4-5 med. dried black mushrooms
1 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 cabbage (about 2 1/2 lb.), finely shredded
2 tbsp. vegetable oil
1/4 c. shredded bamboo shoots (canned)
1/2 to 1 lb. cooked shrimp, finely chopped
1/2 c. green onions with tops, finely chopped
1 tsp. salt
2 tsp. five spice powder
1 lb. egg roll skins
1 egg, beaten
Vegetable oil

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

In 4-quart pan, heat water to boiling. Add cabbage. Heat to boiling again, cook cabbage 1 minute. Drain, rinse with cold water until cabbage is cold. Drain thoroughly. Remove excess water by squeezing cabbage.

Fry pork in heated wok or large pan 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 five spice powder. Cool.

Place 1/2 cup mixture slightly below center of egg roll skin. Cover all 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. Brush fourth corner with egg. Roll up enclosed filling to seal.

Heat oil to 350 degrees. Deep fry egg rolls 4-5 at a time until golden brown, turning 3 times 2 to 3 minutes. Drain on paper towel. Serve with hot mustard sauce and a sweet and sour sauce.