INGREDIENTS

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

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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