6 cups shredded cabbage and carrot mix
1/2 cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1/2 pound ground pork (cooked and drained)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
1/2 tsp black pepper
1 egg (beaten)
20 egg roll wrappers
vegetable oil (for deep frying)
In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in pork, soy sauce, garlic powder and black pepper.
Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. cool. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Heat oil for frying in deep pot to 360 degrees. Deep fry egg rolls in batches until golden brown. Drain on paper towels.