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SOAK MUSHROOMS IN WARM WATER UNTIL SOFT (ABOUT 30 MINS)-DRAIN. RINSE IN WARM WATER-DRAIN. REMOVE AND DISCARD STEMS-CUP CAPS INTO THIN STRIPS. MIX PORK, ½ TSP SALT, CORNSTARCH, SOY SAUCE AND WHITE PEPPER. COVER AND REFRIGERATE ABOUT 20 MINS.
HEAT WATER TO BOILING IN 4-QUART DUTCH OVEN-ADD CABBAGE. HEAT TO BOILING-COVER AND COOK 1 MINUTES. DRAIN-RINSE WITH COLD WATER UNTIL CABBAGE IS COLD. DRAIN THOUROUGHLY-REMOVE EXCESS WATER BY SQUEEZING CABBAGE.
HEAT WOK UNTIL 1 OR 2 DROPS OF WATER BUBBLE AND SKITTER WHEN SPRINKLED IN WOK. ADD 2 TBSP VEG OIL-ROTATE TO COAT SIDE. ADD PORK-STIR-FRY UNTIL NO LONGER PINK. ADD MUSHROOMS AND BAMBOO SHOOTS-STIR-FRY 1 MINUTE. STIR IN CABBAGE, SHRIMP, GREEN ONIONS, 1 TSP SALT AND THE 5 SPICE POWDER. COOL.
PLACE ½ CUP PORK MIXTURE SLIGHTLY BELOW THE CENTER OF EGG SKIN ROL. FOLD CORNER OF EGG ROLL SKIN CLOSEST TO FILLING OVER FILLING-TUCKING THE POINT UNDER. FOLD IN AND OVERLAP THE 2 OPPOSITE CORNERS. BRUSH 4TH CORNER WITH EGG AND ROLL UP TO SEAL.
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