Recipe for cooking egg rolls

Recipes from China :: Chinese Appetizers and Dim Sum

Serve these with two dipping sauces, one sweet and one hot.

1 lb. ground pork
3 c. finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained and chopped
1/2 c. chopped mushrooms
4 scallions, sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1 tsp. five spice powder
1 tsp. salt
1/2 tsp. sugar
1 lb. egg roll skins (16 to 18)
Canola (or other vegetable) oil
Sweet and Sour Sauce
Hot Mustard Sauce

Stir-fry pork in wok or 10-in. skillet until brown. Remove pork from wok; drain, reserving 2 Tbsp. fat. Stir-fry cabbage, bamboo shoots, mushrooms and scallions in reserved fat. Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute; cool.

Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 c. pork mixture on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap the two opposite corners. Moisten fourth corner with water; fold over to make into roll.

Heat 1 1/2 to 1 3/4 in. of oil to 360 degrees fahrenheit. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 mins.; drain.

Serve hot with Sweet and Sour Sauce and Hot Mustard Sauce.

Makes 16 to 18 egg rolls.