|Ground pork||1 Pound|
|Finely shredded cabbage||3 Cup (48 tbs)|
|Canned bamboo shoots||8 1⁄2 Ounce, drained and chopped (1 Can)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Green onions||4 Medium, sliced|
|Soy sauce||2 Tablespoon|
|Five spice powder||1 Teaspoon|
|Egg roll skins||1 Pound (18 In Number)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sweet and sour sauce||1⁄4 Cup (4 tbs) (For Serving)|
|Hot mustard sauce||1⁄4 Cup (4 tbs) (For Serving)|
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 onions 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 1/2 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 oil (1 1/2 to 1 3/4 inches) to 360°.
Fry 3 to 5 egg rolls at a time until golden brown, turn-ing once, about 3 minutes.
Drain on paper towels.