1 lb. ground pork
3 c. finely shredded cabbage
1/2 c. chopped mushrooms (optional)
4 med. green onions, sliced
2 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. five-spice powder or to taste
1 tsp. salt
1/2 tsp. sugar
1 lb. egg roll skins

Stir fry pork until brown. Remove from pan; drain. Stir fry cabbage, onions and mushroom in 1 tablespoon vegetable oil. Mix soy sauce, cornstarch, 5-spice powder, salt and sugar. Pour over vegetable mixture. Stir fry 1 minute. Cool.

Mix pork and vegetables. Fill egg rolls (use 2-3 tablespoons filling) and fold. Heat oil 1 1/2 to 1 3/4 inches deep to 360 degrees; fry about 3 minutes. Drain on paper towels. They freeze well. 16-18 egg rolls.