Egg Rolls

Ingredients

1 lb egg roll wrappers
3/4 lb bbq pork or fresh pork shoulder shredded - saute raw pork 3-5 minutes
1/2 lb shrimp boiled and shredded(cook 1.5 minutes in boiling water with shell on)
4 oz water chestnuts shredded, cut in strips
1 oz black mushrooms soaked and shredded, large ones cut in chunks
4 oz bamboo shoots shredded/cut in strips
2 tbs soy sauce
11/2 tsp salt optional
1 tsp black pepper
1/2 tsp 5 spice powder
1/2 tsp sugar
3 stalks green onions shredded
1/2 lb bok choy or chinese celery cabbage shredded on angle
1 lb bean sprouts
4 oz pea pods shredded optional
4 cups oil for frying
1 each egg well beaten
3/4 tsp msg or fish sauce optional
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar

Vegetable Mixture
1. Boil bok choy, bean sprouts, and pea pods in boiling water for two minutes.
2. Drain, cool(run under cold water), and squeeze most of the water out, then marinate the vegetables(in msg/fish sauce, salt, black pepper, and sugar). Squeezing is very important to non-soggy egg rolls.
Meat mixture
3. Heat 2 T oil in a wok and stir fry bbq pork or fresh pork shoulder, shrimp, water chestnuts, black mushrooms, and bamboo shoots for 3 minutes. Add soy sauce, salt, black pepper, 5 spice powder, sugar, and green onions. Mix well and let it cool to room temperature.
4. Combine vegetable and meat mixture in a big bowl and squeeze everything together to spread the spices.
5. To wrap eggs roll: Place the wrapper with one corner pointing toward you. Put the filling, pre-formed with the palm of your hand, as close to the corner as possible. Then pick up the wrapper by the corner and proceed to roll in the form of a hot dog until you have reached about 2-1/2 inches form the opposite corner. Then, tuck in the left and right sides of the dough, brush the beaten egg at the corner area, and continue to roll for completion.
6. Heat 4 C oil in flat pan to 375 deg F. Place egg rolls in, then turn these constantly. Cook about 3 minutes and serve with hot mustard and sweet and sour sauce.