Egg Rolls

Ingredients:

• 1 package egg roll wrappers (4 1/2" by 5 1/2")
• 4 cups oil for deep-frying

Filling:

• 1 pound ground pork/chicken/turkey
• 5 eggs, beaten and fried
• 1 medium onion (diced)
• 1/4 cup green onions (diced)
• 1/2 green cabbage, sliced thinly, 1 inch lengthwise
• 1 pack of clear noodles

 Meat Seasoning:

• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1/4 tsp sugar
• 1/8 tsp white pepper
• 1 tsp cornstarch

 Egg Seasoning:

• 5 eggs, beaten
• 1/8 tsp white pepper
• 2 tbsp water

 Stir Fry sauce:

• 4 tbsps water
• 1 tbsp cornstarch
• 1/2 tsp soy sauce
• 2 tsps oyster sauce
• salt, white pepper, (if desired) to taste
• 2 tbsps oil for stir-frying 

Method:
1. Mix ground meat, and all meat seasoning in a bow. Set aside for at least 15 mins at room temperature.
2. Mix beaten eggs with chicken bouillon powder, white pepper and water. Add 1 tbsp of oil to the wok to fry the eggs. Break up the eggs with a spatula while frying. When finished, set aside.
3. Add 1 tbsp of oil to stir fry onions, green cabbage, and clear noodles with the stir fry sauce over medium heat. Stir fry for 6 mins or until everything is tender. Taste to see, if more salt or pepper is needed.
4.Remove veggies from the wok. Add 1 tbsp oil and meat to the wok and cook until well done. Then add the veggies back in and mix it well with the meat. Make sure that there is no gravy in the mixture, if there is, it needs to be drained out.
5. Set the filling aside to cool for wrapping.
6. Wrapping: Mix 4 tbsp cornstarch and 1 tbsp water slowly till you get a glue texture, this will be used as glue for the wrappers.
7. To wrap, Spread out the egg roll wrapper, put filling in the middle of the wrapper, wrap it like you will wrap a burrito, then seal it with the cornstarch water solution.
8. Deep-frying: When oil is ready, gently put each egg roll into a wok/deep fryer one at a time. Deep-fry the egg rolls until they are golden brown, then drain the excess oil on a rack or paper towels. Don't stack egg rolls. If it is needed, egg rolls can be reheated in an oven on low heat for 10 minutes on each side.