Egg Rolls (Chi Tan Chuan) Recipe

• 1 pound grnd beef
• 1 can (8 ounce.) bamboo shoots, liquid removed and minced
• 4 med. green onions, sliced
• 1 teaspoon 5-spice pwdr
• 1/2 teaspoon sugar
• Vegetable oil
• Warm mustard sauce
• 3 c. cabbage, finely shredded
• 1/2 c. mushrooms, minced
• 2 tbsp. soy sauce
• 1 tbsp. cornstarch
• 1 pound egg roll skins
• Sweet and sour sauce

1. Stir-fry pork in wok or possibly 10 inch skillet till brown.
2. Remove pork; drain, reserving 2 Tbsp.
3. fat.
4. Stir-fry cabbage, bamboo shoots, mushrooms, and onions in reserved fat.
5. Mix soy sauce, cornstarch, 5-spice, salt and sugar; pour over vegetable mix.
6. Stir-fry 1 minute.
7. Mix pork and vegetables.
8. Cover egg roll skins with damp towel to prevent drying.
9. Place 1/4 c. pork mix on center of each egg roll skin.
10. Fold one corner of egg roll skin over filling; overlap 2 opposite corners.
11. Moisten fourth corner with water; fold over to make into roll.
12. Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees.
13. Fry 3 to 5 egg rolls at a time till golden, turning once, about 3 min.
14. Drain on paper towels.

beef, bamboo shoots, green onions, pwdr, sugar, vegetable oil, mustard sauce, cabbage, mushrooms, soy sauce, cornstarch, egg roll, sweet

Taken from cookeatshare.com/recipes/egg-rolls-chi-tan-chuan-15947 (may not work)