Ingredients Jump to Instructions ↓

  1. 2 tablespoons Soy sauce

  2. 1 teaspoon Cornstarch

  3. 1 teaspoon Five-spice powder

  4. 1 teaspoon Salt teaspoon Sugar Vegetable oil

  5. 3 cups Finely shredded cabbage from about 3/4-pound

  6. 8 ounces Sliced bamboo shoots; drained and chopped cup Chopped mushrooms

  7. 4 mediums Green onions with tops; sliced

  8. 1 pounds Cooked pork; drained well and shredded

  9. 1 pounds Egg roll skins;; (16 to 18)

Instructions Jump to Ingredients ↑

  1. 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 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 on May 13, 1998


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