Here is the recipe for Chinese egg rolls:
Ingredients for Chinese egg rolls Recipes
½ lb pork, shredded
1/2 cup Chinese dry mushrooms, soaked, shredded
½ cup bamboo shoots, shredded
1 cup bean sprouts, drain and dry well
½ cup dry Tofu, shredded
3 cup Chinese cabbage, shredded
2 green onion, cut into 1 inch in length
10 sheets Spring Roll wrappers
1 egg, beaten
vegetable oil for frying the egg roll
1 tablespoon cooking wine
2 tablespoons soy sauce
½ teaspoon sugar
2 tablespoons peanut oil
1 tablespoon oyster sauce
Heat the peanut oil in a large saucepan to very hot, add pork and stir-fry for 3 minutes, add mushrooms and bamboo shoots, stir fry for another minute, add cooking wine, soy sauce, sugar, and stir-fry in high temperature for 2 more minutes.
Add Chinese cabbage, and stir-fry for 1 minute, add bean sprouts, mix well for 15 seconds.
Remove the mixture from the pan into a strainer set over a bowl to catch drippings, and set for 30 minutes to cool the mixture.
Place 1 tablespoon of water with the beaten egg in a bowl for moisten the edge of the spring roll wrappers. Position the wrapper with one point towards you, place 2 tablespoons of filling mixture just below the centre of the wrapper. Fold bottom point of wrapper over the filling, roll up the wrapper and filling until about 1 ½ inch left to the top of the wrapper. Moisten the 3 remaining points of the wrapper with the egg mixture, take the 2 side points and overlap toward the bottom centre, bring the remaining free corner over an seal the moistened tip onto the roll.
Heat the vegetable oil in a frying wok to boil, fry the egg rolls until golden brown, drain well on paper towels, and server with dipping sauce.