Egg Rolls

2T soy sauce
1t cornstarch
1t five-spice powder
1t salt
1/2t sugar
1lb ground pork
3c finely shredded green cabbage (about 3/4lb)
8oz can bamboo shoots, drained and chopped
1/2c chopped mushrooms
4med green onions with tops, sliced
1lb (16-18) egg roll skins
veg. oil

Mix the soy sauce, cornstarch, five spice powder, salt and sugar. 
Heat wok until very hot.  Add pork; stir fry until brown.  Remove
pork from wok; drain reserving 2T fat, rotate wok to coat sides. 
Add cabbage, bamboo shoots, mushrooms and green onions; stir fry 2
minutes.   Add soy sauce mixture, cook and stir 1 minute.  Cool
mixture.  Mix pork and veggies.  Place 1/4c pork mixture on centre
of egg roll skin.  (Cover remaining skins with plastic wrap to keep
them pliable).  Fold corners of egg roll skins over filling;
overlap the two opposite corners.  Moisten fourth corner with
water; roll up to seal.  Repeat with the remaining egg roll skins
and pork mixture.  Heat 1 1/2" veg. oil in wok to 360.  Fry egg
rolls 3-5 at a time; about 3 minutes turning once until golden
brown, drain.

180 cal
9g fat
60 chol