8    Dried mushrooms
1 oz Bean threads
8 oz Shrimp, deveined & peeled
(fresh or frozen)
8 oz Lean, boneless pork
2 tb Water
2 tb Oyster sauce
1 tb Rice wine
2 ts Cornstarch
1 tb Cooking oil
1 tb Grated gingerroot
2    Cloves garlic, minced
1 md Carrot, finely shredded
1/2 c  Fresh bean sprouts, chopped
2    Green onions, sliced
Cooking oil or shortening
For deep-fat frying
16    Eggroll wrappers
OR
64    Wonton wrappers
Bottled Sweet-and-Sour Sauce
Bottled Chinese mustardsauce

Soak mushrooms for 30 minutes in enough warm water to cover. Rinse well;
squeeze to drain. Finely chop, discarding stems. Soak been threads for 15
minutes in enough warm water to cover. Drain well; squeeze out excess
moisture. Cut into 2-inch lengths. Thaw shrimp, if frozen. Finely chop
shrimp and pork. Mix water, oyster sauce, wine, and cornstarch in a bowl.

Heat 1 Tbsp oil in a large skillet over medium-high heat. (add more oil as
needed during cooking.) Stir-fry gingerroot and garlic in hot oil for 15
seconds. Add carrot, sprouts, and onions; stir-fry for 1 to 1 1/2 minutes
or till crisp-tender. Remove from skillet.

Add shrimp to skillet; stir-fry for 1 to 2 minutes or till pink. Remove.
Add pork; stir-fry for 2 to 3 minutes or till meat is no longer pink. Push
meat to sides of skillet. Stir sauce; pour into center of skillet. Cook and
stir till bubbly. Cook and stir 1 minute more. Return shrimp and
vegetables to skillet. Add bean threads and mushrooms. Stir to coat with
sauce. Remove and cool.

Heat 1 1/2 to 2 inches cooking oil in a wok or 3 quart saucepan to 365
degrees. Fill wrappers.

To wrap a Wonton: Place the wonton wrapper with a point toward you. Spoon 2
teaspoons of filling diagonally on the wrapper, just below the center. Fold
the bottom point over the filling; tuck it under the filling. Roll the
wonton wrapper once to enclose the filling; leave about 1 inch unrolled at
the top of the wrapper. Moisten the right-hand corner of the wrapper with a
little water. Pick up the right- and left-hand corners of the wrapper and
bring toward you, below the filling. Overlap the right- and left-hand
corners; press together to seal.

To wrap an Eggroll: Place the egg roll wrapper with a point toward you.
Spoon 1/4 cup of filling diagonally on the wrapper, just below the center.
Fold the bottom point over filling; tuck it under filling. Fold the right
and left corners over the filling to form an envelope shape. Roll the egg
roll toward the remaining corner. Moisten the top point with water and
press firmly to seal. Fry, a few at a time, in hot oil for 1 to 2 1/2
minutes or till golden, turning once. Remove from oil. Drain on paper
towels. Keep warm in a 300 degree oven while frying remaining food. Serve
warm with sweet-and-sour sauce or Chinese mustard.