Egg Rolls
  1. In a large skillet or wok, heat 1 tsp vegetable oil over medium flame. Put the 2 beaten eggs in the wok and cook until they are firm. Do not stir the eggs. Flip them over and cook briefly on the other side. No more than 30 seconds. Essentially you want a mini omelette pancake. Slide the egg out of the pan and let it cool completely.
  2. Heat 3 tsp of vegetable oil in the same pan over high flame. Stir in the carrot and the cabbage and cook until just wilted (about 2 minutes) Add the green onions, bamboo, mushrooms, salt, sugar and soy sauce to the mix and continue to cook for about five minutes until the vegetables are softened.
  3. While the cabbage mix is cooking, slice the cooled egg into julienned strips.
  4. When the vegetable mixture is cooked, spread it out on a cookie sheet and stir in the sliced eggs. Allow the mix to cool. You can refrigerate it at this point if you’re going to assemble the egg rolls later.
  5. To put the egg rolls together, lay a wrapper on the counter with one corner pointed towards you. Place approx 4 TBLS of the cooled filling across the bottom end of the wrapper. Fold the bottom corner over the filling and roll away from you just once. Brush the remaining exposed edges of the inside of the wrapper with the egg white. Fold the left corner of the wrapper to the center of the roll, then the right corner of the wrapper to the center, then continue rolling until it’s sealed. It should look like a little envelope wrapper. While you are rolling the rest, keep your finished egg rolls covered a kitchen towel or plastic wrap to keep them from drying out.
  6. Heat the remaining 4 cups of oil in a pan or use your deep fryer and heat to 350 degrees.
  7. Fry the egg rolls 3 or 4 at a time until they are golden brown, about 4 to 6 minutes. Drain on paper towels. Serve with soy sauce!