Recipe - Egg Roll (Velasco)

2 tablespoon Soy sauce
1 teaspoon Cornstarch
1 teaspoon Fivespice powder
1 teaspoon Salt
One half teaspoon Sugar
Vegetable oil
3 cup Finely shredded cabbage from
about 3/4pound
8 ounce Sliced bamboo shoots;
drained and chopped
One half cup Chopped mushrooms
4 md Green onions with tops;
cut or sliced up
1 pound Cooked pork; drained well
and shredded
1 pound Egg roll skins;; (16 to 18)

Mix soy sauce, cornstarch, fivespice powder, salt and sugar together. Heat
a wok or a 12inch skillet until very hot. Add 2 tablespoons oil. Rotate
wok or skillet to coat sides. Add cabbage, bamboo shoots, mushrooms and
green onions. Stirfry for 2 minutes. Add soy mixture and cook and stir for
1 minute. Cool mixture before adding pork and vegetables.

Place One fourth cup of meat mixture on center of each eggroll 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 eggroll skins
and meat mixture. Heat oil in depth of 1 One half 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 sweetandsour sauce.

Notes: Serve with a sweet and sour sauce

Sent by Pat Hanneman; Recipe provided by Liz Caesar
www.pressenterprise.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 MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 13,
1998