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Egg Rolls

Source of Recipe

the net


List of Ingredients

1 lb. ground pork
3 c. chopped cabbage
1 can bamboo shoots, drained, chopped
1/2 c. mushrooms, chopped
4 green onions, sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1 tsp. salt
1 tsp. five spice powder
1/2 tsp. sugar
1 lb. egg roll skins
vegetable oil




Recipe

Stir fry pork in wok or skillet until brown. Remove pork, drain, reserving 2 Tbsp. fat. Stir fry cabbage, bamboo shoots, mushrooms and onions in reserved fat. Mix soy sauce, cornstarch, spices, salt and sugar. Pour over vegetable mixture. Stir fry 1 minutes. Cool.



Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 c. pork mixture in center of each egg roll skin. Fold one corn of egg roll skin over filling, overlapping the two opposite corners. Moisten fourth corner with water. Fold over to make into a roll. Heat oil to 360ø. Fry egg rolls until golden brown. Drain.

Serving Suggestions:
Serve with sweet and sour sauce or hot mustard sauce.