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Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper with the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 minute. Remove from oil and drain on paper towels. Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1653 (88%)|
|Amt Per Serving||% DV|
|Total Fat 183.7g||245 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 115.7g|
|Polyunsanturated Fat 51.7g|
|Cholesterol 0mg||0 %|
|Sodium 74.7mg||3 %|
|Potassium 1323mg||35 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 54.9g|
|Protein 8.7g||12 %|
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Calories per serving: 1873
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