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Ingredientes
- 1 pound grnd pork
- 3 c. finely shredded cabbage
- 1 (8 1/2 ounce.) can bamboo shoots, liquid removed & minced
- 4 med. green onions, sliced
- 1/2 c. minced mushrooms
- 2 tbsp. soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon 5 spice pwdr
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound egg roll skins (16-18)
- Vegetable oil
Direcciones
- Stir fry pork in wok or possibly 10" skillet till brown. remove pork from wok, drain, reserving 2 Tbsp. fat. Stir fry cabbage, bamboo shoots, mushrooms and onions in reserved fat. Mix soy sauce, cornstarch, 5 spice pwdr, salt and sugar. Pour over vegetable mix. Stir fry one minute; cold. Mix pork and vegetables. Cover egg roll skins with damp cloth to prevent drying. Place 1/4 c. pork mix 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 till golden, turning once (about 3 min). Drain on paper towels. Serve warm with sweet sour sauce and warm mustard sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 218 | 67% |
| Total Fat 24.17g | 30% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1107mg | 46% |
| Potassium 543mg | 16% |
| Total Carbs 6.12g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.83g | 2% |
| Protein 21.01g | 34% |
