Egg Rolls

A friend's mom would give a huge pan of these to us each holiday season. I haven't made them in awhile because they are a bit labor intensive, but they are so worth it!

1/2 lb. ground pork
1 1/2 c. cabbage, finely chopped
1 mushroom, chopped
1/3 c. bamboo shoots, chopped
1 green onion, thinly sliced
4 tsp. soy sauce
1/2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sugar
egg roll skins
oil/shortening

Stir fry pork in skillet until cooked through. Drain, and remove from skillet, reserving fat. With 2 Tbl. reserved fat, stir fry cabbage, bamboo shoots, mushrooms, and onion. Mix soy sauce, cornstarch, salt, and sugar; pour over vegetable mixture. Stir fry for one minute and let cool. Mix pork and vegetables together. Place 1/4 c. of meat mixture in the center of an egg roll skin. Fold one corner over filling; overlap the two opposite corners. Moisten the fourth with water; fold to make into a roll. Heat oil (1 inch high) in a skillet until bubbles appear. Fry one to three egg rolls at a time until golden brown, turning once. Fry about 3-4 minutes. Drain on paper towels. Serve hot with sweet-and-sour sauce, soy sauce, or hot mustard.