---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Chinese
       Yield: 4 servings
     1/4 c  Oil, vegetable OR
     1/4 c  Oil, peanut
       8 oz Boston butt, minced
       1 ts Garlic, minced
       1 ts Ginger, minced
       2 oz Shoots, bamboo
       2 oz Mushrooms, black, soaked
            -- in warm water
     1/2 c  Cabbage, shredded
       2 oz Wine, rice OR
       2 oz Sherry
       2 tb Sauce, light soy
       1 tb Oil, sesame
     1/4 c  Broth, chicken, boiling
            Salt (to taste)
            Pepper, white (to taste)
       1 tb Cornstarch
       1 tb Sauce, oyster
       1 tb Sauce, soy, dark
      12    Skins, spring roll
            Oil, for deep fat frying
        Heat the vegetable or peanut oil in a wok.  When
   hot, add the pork and brown.
        Add garlic, ginger, bamboo shoots, black
   mushrooms and cabbage. Cook and toss with half of the
   wine, light soy sauce, and sesame oil, then add
   boiling chicken broth.  Cover and simmer for 30
        Thoroughly mix the salt, sesame oil, white
   pepper, cornstarch, oyster sauce, and dark soy sauce
   in a bowl.  Add to the wok.  Cook and toss the
   mixture, then remove and cool.
        Put a dab of the mixture on a spring roll skin;
   fold and seal it with beaten egg.
        Deep fry the rolls to a golden brown in a 365 F
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chefs The Wong Brothers, Trey Yuen
   Restaurant, New Orleans