Egg Rolls (Chi Tan Chua)

Directions

1. Stir fry pork in wok or possibly 10" skillet till brown. remove pork from wok, drain, reserving 2 Tbsp. fat. Stir fry cabbage, bamboo shoots, mushrooms and onions in reserved fat. Mix soy sauce, cornstarch, 5 spice pwdr, salt and sugar. Pour over vegetable mix. Stir fry one minute; cold. Mix pork and vegetables. Cover egg roll skins with damp cloth to prevent drying. Place 1/4 c. pork mix on center of each egg roll skin.
2. Fold one corner of egg roll skin over filling; overlap the two opposite side corners. Moisten fourth corner with water and fold over to make into a roll.
3. Heat oil (1 1/2 to 1 3/4 inches) to 360 degrees. Fry 3 to 5 egg rolls at a time till golden, turning once (about 3 min). Drain on paper towels. Serve warm with sweet sour sauce and warm mustard sauce.