Pork and Veggie Stuffed Egg Rolls

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Hot Mustard:

1/4 cup boiling water
1/4 cup dry Colman's mustard powder
1/4 tsp salt
2 tsp veggie oil

Using a whisk the mustard powder into the boiling water until smooth. Add in the salt and oil and mix until combined. 

Sweet and Sour Sauce:

1 cup pineapple juice
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
1/2 cup packed brown sugar
3 Tbsp cornstarch

Combine all ingredients in a sauce pan and cook on medium heat until thick, stirring all the while.

The Filling:

1 Tbsp veggie oil
1 1/2 cup shredded carrot
3 cups cabbage chopped
1 tsp minced garlic
2 tsp dried ginger
1/3 cup green onions
4 tsp soy sauce
1/2 tsp sesame oil
1 large egg white whisked
1 cup chopped fresh mushrooms
8 ounces of ground pork
12 egg roll wrappers, 7" x 7"
Veggie oil - enough to fry the the egg rolls

Heat a wok or large pan over medium heat
Add the oil and fry the pork and drain of any residual oil if necessary
Add the mushrooms and saute for 1 minute
Add the carrots and saute for 1 minute
Add the cabbage and cook until well wilted
Add the garlic and ginger and saute for 30 seconds
Add the soy sauce and sesame sauce and stir to combine
Remove from the heat and let cool

Then stuff your egg rolls.