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 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 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
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 16|
|Calories from Fat: 159 (62%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 21.6mg||7 %|
|Sodium 336.3mg||12 %|
|Potassium 170mg||4 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 17.3g|
|Protein 5.1g||7 %|
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Calories per serving: 255
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