Egg Roll 3 2 tablespoons of soy sauce 1 teaspoon of cornstarch 1 teaspoon of Dynasty Chinese Five Spice Powder 1 teaspoon of salt 1/2 teaspoon of sugar Vegetable oil 3 cups of finely shredded cabbage 8 ounces of sliced bamboo shoots 1/2 cup of chopped mushrooms 4 medium green onions with tops 1 pound of cooked pork; drained well 1 pound of  Egg roll skins, (16 to 18)

Mix the 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 1/4 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 1 1/2 inches in a wok to 360ºF. 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