Instructions

1. Heat a wok or large skillet over high heat. When the wok is hot, add 2 tbsp. canola oil.

2. Add the mushrooms and stir-fry for 1 minute. Add the cabbage and carrots and stir-fry until the cabbage is slightly wilted.

3. Add the scallions, celery and bean sprouts and stir-fry until the bean sprouts are slightly softened. Stir in the soy sauce, sesame oil, five-spice powder and oyster sauce.

4. Stir in enough cornstarch to thicken the sauce to the consistency of honey. Remove from heat and allow to cool completely.

5. Mix the flour with 2 tbsp. water in a bowl.

6. Place a wrapper, smooth side down, at a diagonal to you on a cutting board. Place 2 or 3 large tbsp. of filling just above the bottom corner of the wrapper.

7. Bring the bottom corner tightly over the filling once. Fold in the side corners, then make one more roll over the filling.

8. In the space left between the roll and the top corner, smear a little of the flour and water mixture, then seal the corner to the roll.

9. Place the roll on a plate lined with paper towels with the sealed edge facing down. Repeat with the remaining wrappers.

10. Heat the remaining canola oil in a high-sided saucepan over medium-high to high heat. Use tongs to grab each roll, keeping the sealed edge held shut by one of the prongs (this will prevent the egg roll from opening during frying). Holding the tongs steady, dip the egg roll into the hot oil and fry it until golden brown.

11. Once the roll starts to take on some color, release it fully into the oil. The wrapper will have become firm enough to stay closed on its own.

12. Remove the egg roll to a plate lined with paper towels and keep it warm. Repeat the process with the remaining egg rolls.

13. Serve with sweet-and-sour sauce, hot mustard and soy sauce for dipping.