Egg Rolls

Ingredients:

• 4 or 5 medium black mushrooms (mine are dried I soak for 1/2 hour before using)
• 1/2 lb ground pork
• 1/2 t salt
• 1/2 t cornstarch
• 1/2 t soy sauce
• dash pepper
• 8 c water
• 1 head green cabbage, finely shredded (Chinese or regular)
  
• 2 T vegetable oil
• 1/4 cup bamboo shoots shredded, (can omit)
• 1/3 c finely chopped green onions
• 1 t salt
• 1 t five spice powder (may omit or substitute cinnamon)
• 1 package of egg roll skins
• 1 egg beaten

Directions:
1. Cut mushrooms into pieces. Mix pork, 1/2 t salt, cornstarch, soy sauce, pepper.
2. Cook cabbage in pot with water (boil 1 minute). Squeeze out water.
3. In wok or large saucepan, saute pork on high, when done, add mushrooms and bamboo shoots, stir fry 1 minute. Add cabbage, green onions, 1 t salt and 5 spice powder. let cool.
4. Place 1/2 cup of pork mixture slightly below center of egg roll skin. Fold corner of egg roll skin to cover filling, tucking point under. fold in both sides and then roll up sealing with the beaten egg.
5. Fry in oil (at 350 degrees). Serve with Chinese mustard (comes dry add some water to make paste) and sweet and sour sauce.