1 lb. ground beef
1 can (8 oz.) bamboo shoots, drained and chopped
4 med. green onions, sliced
1 tsp. 5-spice powder
1/2 tsp. sugar
Vegetable oil
Hot mustard sauce
3 c. cabbage, finely shredded
1/2 c. mushrooms, chopped
2 tbsp. soy sauce
1 tbsp. cornstarch
1 lb. egg roll skins
Sweet and sour sauce

Stir-fry pork in wok or 10 inch skillet until brown. Remove pork; drain, reserving 2 tablespoons fat. Stir-fry cabbage, bamboo shoots, mushrooms, and onions in reserved fat.

Mix soy sauce, cornstarch, 5-spice, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute.

Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 cup pork mixture on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap 2 opposite corners. Moisten fourth corner with water; fold over to make into roll.

Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 minutes. Drain on paper towels.