Egg Rolls
	Filling ...
	2 cup vegetable oil
	8 oz diced smoked chicken
	2 oz chinese dried black mushrooms (see cook's notes)
	2 1/2 heads napa cabbage, cored and shredded
	3 large carrots, peeled and cut into 1/2" long match sticks
	6 oz oil-packed sun-dried tomatoes, drained and cut into strips
	7 3/4 oz cellophane noodles
	4 tbsp minced cilantro
	white pepper & salt to taste
	1 package (40-45 sheets) of super-thin egg roll wrappers
	1 beaten egg yolk
	2 to 3 cups vegetable oil for frying
	Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems
	and discard. Slice caps into thin strips. Soak cellophane noodles 10
	minutes in hot water or until softened; drain. For traditional egg rolls,
	substitute 8 ounces of ground pork for smoked chicken. You can also
	substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the
	shrimp and drain off excess water before mixing.
	Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken,
	breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms,
	cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture
	is heated thoroughly and cabbage is softened, add bean threads. Add
	cilantro last to prevent leaves from losing their pungency. Season with
	salt and pepper. Let the filling cool before rolling. Lay several egg
	roll wrappers on work surface. Place about 2 rounded tbsp of filling
	along bottom of each wrapper; roll once, enclosing the filling, and fold
	in the sides of the wrapper. Roll, making a tight cylinder. Dip a brush
	into egg yolk; brush on edges to seal wrapper before frying, to prevent
	unraveling. Press to seal.
	Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring
	rolls in small batches. Cook over high heat until golden brown on all
	sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper
	towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour
	sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1
	tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4 cup water
	procedure: in a small saucepan over medium heat, mix first five
	ingredients. Simmer for 2 minutes, stirring constantly; gradually stir
	in cornstarch mixture; cook until thickened, stirring constantly.

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