Easy Egg Rolls

1 Tbsp. plus 1 1/2 tsp. soy sauce
1 Tbsp. oyster sauce
2 tsp. cornstarch
1 Tbsp. plus 1 1/2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
1 cup chopped mushrooms
5 to 6 green onions, chopped
4 cups thinly sliced green cabbage
2 cups coarsely grated carrots
1/4 tsp. pepper
10 egg roll wrappers
3 cups oil for frying


Step 1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until cornstarch is dissolved and the mixture is smooth. Set the bowl aside.

Step 2. Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetable in order: first add the garlic and cook for 2 minutes or until they start to brown. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.

Step 3. Transfer the vegetable oil to a plate. Cool Thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)

Step 4. Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls. Place mixture into the center of the wrapper. Fold the corner nearest you over the filling. Next, fold the 2 side over the center. Moisten the remaining corner with a wet fingertip. Tightly roll the egg roll toward the moistened edge and press to seal.

Step 5. Test the oil. Add a drop of water to the pan if it sizzles, it's hot enough. Wait till the sizzling stops the add the egg rolls. If the oil smokes, it's to hot. Turn the heat down and let it cool for a few minutes then test again.
Using long tongs carefully place 3 to 4 egg rolls into the oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more.

Step 6. Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite sauce.


Pork and veggie egg rolls:

Brown 1/3 lb of lean ground pork in a medium - sized skillet set over medium high heat until no longer pink, about 3 minutes, breaking up the pork with a wooden spoon. When cooked place the meat on a plate and cook the vegetables following the above direction for the veggie egg rolls. After veggies are cooked and the meat.