Egg Roll (velasco) – We Love God!

Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs		Appetizers	16	Servings

INGREDIENTS

2	T	Soy sauce
1	t	Cornstarch
1	t	Five-spice powder
1	t	Salt
1/2	t	Sugar
		Vegetable oil
3	c	Finely shredded cabbage from
		about 3/4-pound
8	oz	Sliced bamboo shoots
		drained and chopped
1/2	c	Chopped mushrooms
4		Green onions with tops
		sliced
1	lb	Cooked pork, drained well
		and shredded
1	lb	Egg roll skins, 16 to 18

INSTRUCTIONS

Mix soy sauce, cornstarch, five-spice powder, salt and sugar  together.
Heat a wok or a 12-inch skillet until very hot. Add 2  tablespoons oil.
Rotate wok or skillet to coat sides. Add cabbage,  bamboo shoots,
mushrooms and green onions. Stir-fry for 2 minutes.  Add soy mixture
and cook and stir for 1 minute. Cool mixture before  adding pork and
vegetables.  Place 1/4 cup of meat mixture on center of each egg-roll
skin. (Cover  remaining skins with plastic wrap to keep them pliable.)
Fold corner  of egg roll skin over filling; overlap the 2 opposite
corners.  Moisten the fourth corner with water; roll up to seal. Repeat
with  remaining egg-roll skins and meat mixture. Heat oil in depth of 1
1/2  inches in a wok to 360F. Fry egg rolls, 3 to 5 at a time, about 3
minutes, turning once, until golden brown; drain. Serve hot with
sweet-and-sour sauce.  Notes: Serve with a sweet and sour sauce  Sent
by Pat Hanneman; Recipe provided by Liz Caesar
<www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and
converted by MC_Buster.  Recipe by: Cook and Tell: Mary Velasco of
Corona  Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu>
on  May 13, 1998

A Message from our Provider:

“You’ve achieved nothing until you find God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 215 Calories From Fat: 110 Total Fat: 12.2g Cholesterol: 20.6mg Sodium: 562.3mg Potassium: 143.8mg Carbohydrates: 19.1g Fiber: 1.3g Sugar: 1.1g Protein: 7g