Egg Rolls

Directions

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