Yield: 16 Servings
|2 tablespoons||Soy sauce|
|1 teaspoon||Five-spice powder|
|3 cups||Finely shredded cabbage from about 3/4-pound|
|8 ounces||Sliced bamboo shoots; drained and chopped|
|½ cup||Chopped mushrooms|
|4 mediums||Green onions with tops; sliced|
|1 pounds||Cooked pork; drained well and shredded|
|1 pounds||Egg roll skins;; (16 to 18)|
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 ¼ 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 1½ 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@...> on May 13, 1998