Egg Rolls With Pineapple Sauce

Directions

1. Mix pork, 1/2 tsp. salt, cornstarch, soy sauce and white pepper. Cover and chill about 20 min.
2. Heat water to boiling in 4-qt Dutch oven. Add in cabbage. Heat to boiling. Cover and cook 1 minute; drain. Rinse with cool water till cabbage is cool; drain thoroughly. Remove excess water by squeezing cabbage.
3. Heat 10-inch skillet till water bubbles when sprinkled on the skillet. Add in 2 Tbsp. oil; rotate to coat side. Add in pork; cook and stir till pork is no longer pink. Add in mushrooms and bamboo shoot; cook and stir 1 minute. Stir in cabbage, shrimp, green onions and 1 tsp. salt; cold.
4. Cut each egg roll wrapper in half. (Cover to retain moisture.) Place 1/4 c. pork mix slightly below center of wrapper. Fold corner of wrapper closest to filling over filling, tucking point under. Mix in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining wrappers.
5. Heat oil in 10-inch skillet to 350 degrees. Fry 4 to 5 egg rolls at a time, turning 2 or possibly 3 times, till golden, 2-3 min; drain.