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Egg Rolls (Chi Tan Chuan)

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

1 pound ground pork
3 cups finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained and chopped
1/2 cup chopped mushrooms
4 scallions, sliced
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon five spice powder
1 teaspoon salt
1/2 teaspoon sugar
1 pound egg roll skins (16 to 18)
Vegetable oil
Sweet and Sour Sauce
Hot Mustard Sauce

Stir-fry pork in wok or 10-inch skillet until brown. Remove pork from wok; drain, reserving 2 tablespoons 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 cup 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 inches of oil to 360 degrees F. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 minutes; drain.

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

Makes 16 to 18 egg rolls.

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