Instructions

1. Finely chop Chinese or Napa cabbage. Cabbage makes up most of the filling.

2. Finely chop smaller amounts of carrot, green onion and mushrooms.

3. Mince small amounts of garlic and fresh ginger.

4. Saute the cabbage over low-medium heat until it softens. Add the rest of the vegetables and the garlic and ginger and continue to cook until all the vegetables are very soft. Move the vegetables to a bowl.

5. Add minced, cooked meat or shrimp to the vegetables, if you like.

6. Season the filling to taste with soy sauce and, if you wish, small amounts of oyster sauce and/or sesame oil.

7. Position an egg-roll wrapper on your work surface, with one of the corners facing you. Add a small amount of filling to the center of the wrapper. Leave about 1 inch of wrapper on each side.

8. Beat an egg with a small amount of water. Brush the resulting wash along each side of the wrapper.

9. Lift the wrapper corner that faces you. Fold it over the filling.

10. Fold in the side corners to enclose the filling. Roll the egg roll toward the remaining corner, forming a tight roll. Press the wrapper edges slightly so the egg roll stays closed.

11. Place a sheet of parchment paper on a cookie sheet. Arrange the egg rolls on the parchment paper in a single layer. Place the cookie sheet in the freezer. Store the egg rolls in a freezer bag once they've frozen. For best flavor, and to avoid freezer burn, use the frozen egg rolls within two to three weeks.

12. Remove the egg rolls from the freezer immediately before you fry them. They'll defrost very quickly in the hot oil.

13. Heat the oil to 350 degrees Fahrenheit. Use enough to fully submerge the egg rolls.

14. Place the egg rolls into the hot oil. Leave space between them. Fry the egg rolls for four to six minutes, or until they're golden brown. Work in batches, if necessary, to avoid overcrowding the egg rolls in the pan. Turn them partway through the cooking time so they brown evenly.

15. Remove the egg rolls from the hot oil, using a slotted spoon or spider. Let the oil drip away. Place the egg rolls on a plate lined with paper towels.