1 lb. ground pork or beef
3 c. finely shredded cabbage
8 oz. bamboo shoots or bean sprouts
1/2 c. chopped mushrooms
4 med. green onions
2 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. 5 spice powder
1 tsp. salt
1/2 tsp. sugar
1 pkg. wrappers
Veg. oil

Stir-fry meat in wok or skillet until browned. Remove meat from wok, drain, reserve 2 tablespoons fat. Stir-fry cabbage sprouts, mushrooms and onions in reserved fat. Mix soy sauce, cornstarch, 5 spice powder, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute, cool.

Mix meat and vegetables, cover egg roll wrappers with damp towel to prevent drying. Place 1/4 cup meat mixture on center of each egg roll skin. Fold over corner of egg roll skin over filling; overlap the two opposite corners. Moisten fourth corner with water; fold over to make into roll.

Heat oil (1/2 to 1 3/4 inch) to 360 degrees. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 minutes. Drain on paper towels.

Do ahead tip: After frying, egg rolls can be covered and refrigerated no longer than 24 hours. Heat, uncovered in 375 degree oven until hot, about 15 minutes.

HOT MUSTARD SAUCE: Mix 3 tablespoons dry mustard, 2 tablespoons water and 1 tablespoon soy sauce until smooth.