Chinese Bamboo Roll (serves 4)

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Ingredients

• 4 egg roll wrappers or strudel sheets
• 1 can bamboo shoots
• 1/2 cup mushrooms
• 3 tablespoons vegetable oil
• 1/2 lb pork (minced)
• 2 teaspoons soy sauce
• 1/2 teaspoon monosodium glutamate
• 1/4 cup parsley

Method

• Preheat oven to 400°
• Drain and rinse bamboo shoots
• Cut bamboo shoots into fine slices/slivers
• Rinse mushrooms
• Cut mushrooms into fine slices/slivers
• Heat the oil in a stir fry or frying pan and add the pork
• Sauté the pork for 5-8 minutes
• Add the bamboo shoots and mushrooms
• Season with the soy sauce
• Stir fry on a moderate heat for 5 minutes
• Add the parsley
• Remove from the heat

• Fill the roll wrappers with the mixture
• Roll the wrappers up tightly
• Brush the tops with vegetable oil
• Place on a greased baking tin/sheet and cook in the preheated oven for 30 minutes until they are golden brown
• Serve while hot

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Important notice: It should be noted that the shoots of some species need to be leached or boiled before they can safely be eaten due to that they contain toxins.