Recipe(tried): Egg Rolls with Dipping Sauces - Hot Mustard, Plum Sweet and Sour Sauce, Red Sweet and Sour Hot Sauce

Egg Rolls:
16-18 egg rolls

4 or 5 medium dried black mushrooms
1/2 lb. lean ground pork
1/2 tsp.salt
1/2 tsp.cornstarch
1/2 tsp.soy sauce
dash white pepper
8 c.water
1 head green cabbage(about 2 &1/2 lbs.),finely shredded
2 Tbls.vegetable oil
1/4 c.shredded canned bamboo shoots
1/2 lb.cooked & cleaned shrimp,finely chopped
1/3 c.finely chopped green onions(with tops)
1 tsp.salt
1 tsp.five spice powder
18 egg roll skins (about 1 lb.)
1 egg,beaten
peanut oil

Soak mushrooms in hot water 20 minutes or till soft;drain.Rinse in warm water,drain.Squeeze out excess moisture.Remove & discard stems;cut caps into thin strips.Mix pork,1/2 tsp salt,the cornstarch,soy sauce & white pepper.Cover & refrigerate about 20 minutes.

Heat water to boiling in Dutch oven;add cabbage.Heat to boiling;cover & cook 1 minute.Drain,rinse cabbage with cold water till cold.Drain thoroughly;remove excess water by squeezing cabbage.

Heat wok till very hot.Add 2 Tbls.veg. oil;tilt wok to coat sides.Add pork;stir- fry 2 minutes or till pork is no longer pink.Add mushrooms & bamboo shoots;stir-fry 1 minute.Stir in cabbage,shrimp,green onions,1 tsp.salt & the five spice powder.Remove cabbage from wok;cool.

Place 1/2 cup cabbage mixture slightly below center of egg roll skin.(Cover remaining skins with plastic wrap to keep them pliable).Fold corner of egg roll skin closet to filling over filling,tucking the point under.Fold in & overlap the two opposite corners.Brush fourth corner with egg,roll up to seal.Repeat with remaining egg roll skins.

Heat 2 inches of peanut oil in wok to 350 degrees.Fyr 4 or 5 egg rolls at a time 2-3 minutes or till golden brown,turning 2 or 3 times,drain on paper towels. Serve with dipping sauces.

Hot Mustard:
Makes 1/3 cup

1/4 c.dry mustard
3 Tbls. plus 1&1/2 tsp.cold water

Mix mustard & water till smooth.Let stand 5 minutes before serving.Cover & refrigerate any remaining mustard.A little vinegar maybe added for extra zing.

Plum Sweet & Sour Sauce:
Makes 5 & 2/3 cups

1 can(20 oz.) crushed pineapple in heavy syrup
1 c.sugar
1 c.water
1 c.vinegar
1 Tbls.dark soy sauce
2 Tbls.cornstarch
2 Tbls.cold water
1 c.plum sauce or plum jam ( or orange marmalade can be substituted for the plum sauce)

Heat pineapple (with syrup),sugar,1 cup water,the vinegar & soy sauce to boiling.Mix cornstarch & 2 Tbls.water,stir into pineapple mixture.Heat to boiling,stirring constantly.Cool to room temperature,stir in plum sauce.Cover & refrigerate.

Red Sweet & Sour & Hot Sauce
Makes 1 & 1/4 cups

1/2 c.red wine vinegar
1/2 c.ketchup
1/3 c.sugar
15 drops red pepper sauce

Mix all ingredients. Cover & refrigerate. Serve with Egg Rolls & Crab Rangoons.