1 lb. ground pork
3 c. finely shredded cabbage
1 (8 1/2 oz.) can bamboo shoots, drained & chopped
4 med. green onions, sliced
1/2 c. chopped mushrooms
2 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. 5 spice powder
1 tsp. salt
1/2 tsp. sugar
1 lb. egg roll skins (16-18)
Vegetable oil

Stir fry pork in wok or 10" skillet until brown. remove pork from wok, drain, reserving 2 tablespoons fat. Stir fry cabbage, bamboo shoots, mushrooms and onions in reserved fat. Mix soy sauce, cornstarch, 5 spice powder, salt and sugar. Pour over vegetable mixture. Stir fry one minute; cool. Mix pork and vegetables. Cover egg roll skins with damp cloth 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 the two opposite side corners. Moisten fourth corner with water and fold over to make into a roll.

Heat oil (1 1/2 to 1 3/4 inches) to 360 degrees. Fry 3 to 5 egg rolls at a time until golden brown, turning once (about 3 minutes). Drain on paper towels. Serve hot with sweet sour sauce and hot mustard sauce.