- 4 teaspoons grapeseed oil (for filling mixture)
- olive oil for frying, or as needed
- 3 eggs, beaten
- 1 egg white, beaten (to seal wraps)
- 1 medium head cabbage, finely shredded
- 1/2 carrot, grated
- 1 (8 ounce) can shredded bamboo shoots
- 2 green onions, thinly sliced
- 2 1/2 teaspoons soy sauce
- 1 teaspoon salt
- 1 (14 ounce) package egg roll wrappers
- Heat 1 teaspoon oil in a wok or large skillet over medium heat.
- Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side.
- Remove from heat.
- Slice eggs into thin strips and set aside.
- Heat the 3 teaspoons oil in a wok or large skillet over high heat.
- Stir in cabbage and carrot.
- Cook for 2 minutes to wilt.
- Add bamboo, green onions, soy sauce and salt
- Continue cooking until the vegetables soften, about 6 minutes.
- Stir in sliced egg.
- Remove from heat and allow to cool.
- Place a wrapper onto your work surface with one corner pointing towards you.
- Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
- Brush a little beaten egg white onto the top two edges of the wrapper
- Then fold the bottom corner over the filling and roll firmly to the halfway point.
- Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white.
- Cover finished egg rolls with plastic wrap to keep from drying out.
- Heat about a half inch to an inch deep of oil in a wok or skillet at 300 degrees.
- Fry egg rolls until golden brown.
- Drain on paper towels.
- Keep rolling surface and fingers slightly wet to avoid sticking.
- Don’t allow rolls to touch until cooked to avoid sticking.
- BBQ Pork cut into matchsticks.
- Brush on Teriyaki, Duck or Orange sauce.