Egg Rolls - cooking recipe

Ingredients

4 or 5 dried black mushrooms
1/2 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 green cabbage (about 2 1/2 lb.), finely shredded
2 Tbsp. vegetable oil
1/4 c. shredded canned bamboo shoots
1/2 lb. cooked shrimp, finely chopped
1/3 c. finely chopped green onions (tops too)
1 tsp. salt
1 lb. egg roll skins
1 egg, beaten
vegetable oil

Preparation

Soak mushrooms in warm water until soft, about 30 minutes. Drain.
Rinse in warm water; drain.
Remove and discard stems; cut caps into thin strips.
Mix pork, salt, cornstarch, soy sauce and white pepper.
Cover and refrigerate about 20 minutes.
Heat water to boiling in 4-quart pot.
Add cabbage and heat to boiling; cover and cook 1 minute.
Drain.
Rinse with cold water until cabbage is cold.
Drain thoroughly.
Remove excess water by squeezing cabbage.