Stir-fry pork in wok or 10-inch skillet until brown. Remove pork from wok; drain, reserving 2 tablespoons fat. Stir-fry cabbage, bamboo shoots, mushrooms and scallions in reserved fat. Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute; cool.
Mix pork and vegetables. Cover egg roll skins with damp towel 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 corners. Moisten fourth corner with water; fold over to make into roll.
Heat 1 1/2 to 1 3/4 inches of oil to 360 degrees F. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 minutes; drain.
Serve hot with Sweet and Sour Sauce and Hot Mustard Sauce.