Egg Rolls

• 2 1/2 to 3 c. shredded cabbage
• 1/2 c. chopped mushrooms
• 1 lb. ground pork
• 5 medium scallions, sliced
• 1 c. (8 1/2 oz.) bamboo shoots, drained
• 2 Tbsp. soya sauce
• 1 tsp. cornstarch
• 1 tsp Five Spice powder
• 1 tsp. salt
• 1/2 tsp sugar
• 20 egg roll skins
• 2 Tbsp. flour
• 1 Tbsp. cold water
• Sweet and Sour Sauce
• Hot Mustard Sauce

1. Create a flour paste by mixing 2 Tbsp. flour and 1 Tbsp. cold water.
2. In a skillet stir fry pork until brown.
3. With a slotted spoon remove pork from skillet, drain it and preserve 2 Tbsp of fat.
4. In preserved fat stir fry cabbage, bamboo shoots, mushrooms and onions.
5. In a small glass bowl mix together soy sauce, cornstarch, Five Spice powder, salt and sugar.
6. Sprinkle over vegetable mixture and stir fry for 1 minute.
7. Cool the vegetable and pork and mix them well.
8. Place 1/4 cup of the mixture on center of each egg roll skin.
9. Fold one corner of egg roll skin over filling so that the two opposite corners overlap.
10. Moisten the fourth corner with flour paste and fold over to make a roll. In a frying pan heat about 3 inches of oil.
11. Fry 3 egg rolls at a time until golden brown.
12. Drain on paper towel.
13. Serve with Sweet and Sour Sauce and Hot Mustard Sauce.

cabbage, mushrooms, ground pork, scallions, bamboo shoots, soya sauce, cornstarch, spice powder, salt, sugar, egg roll skins, flour, cold water, sweet, sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22292 (may not work)