---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MANDARIN EGG ROLL B1
  Categories: Chinese, Meats, Appetizers
       Yield: 4 servings
  
   1 1/2 c  Dried black mushrooms
   5 1/4 c  Vegetable oil
     1/2 ts Crushed fresh garlic
     1/2 ts Crushed ginger root
     1/2 c  Cooked ground pork
       1 tb Cooking wine
     1/2 c  Cooked shrimp
       1 c  Shredded bamboo shoots
       1 c  Bean sprouts
       1 c  Shredded celery
       1    Scallion, shredded
       1 ts Sesame seed oil
            Salt and white pepper
       8    Riceflour egg roll wrappers
       1    Egg white; lightly beaten
  
   Soak the mushrooms in hot water 15 minutes. Drain, cut
   off tough stems and shred to make 1/2 cup.  Place 1/4
   cup oil in a wok over high heat until hot. Add the
   garlic, ginger and pork.  Stir-fry 2 minutes. Add the
   cooking wine and shrimp and stir-fry 2 minutes. Add
   the mushrooms and remaining vegetables and stir-fry 2
   minutes.  Add the sesame seed oil and salt to taste.
   Mix. Drain off excess liquid and set the vegetable
   mixture aside. In a clean wok, heat 5 cups vegetable
   oil to the boiling point, about 400 F. Working with
   one at a time, lay the egg roll wrappers on the
   counter and place 1/8 of the reserved vegetable
   mixture on one end of each. Moisten the edges of the
   wrapper with the egg white and roll the wrapper,
   tucking in the ends at both sides of wrapper as you
   roll. Deep-fry the egg roll about 5 to 10 minute.
   Remove from oil and drain on paper towels.
   
   Temperature (s): HOT Effort: DIFFICULT Time: 00:40
   Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
   Comments: WINE: TAI-SHAN
  
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