Egg Rolls

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.

No additional tips available.