Chinese Pork Egg Rolls
I love these. I have so many variations of how to make these, but so far this is one of my favorites. The best part is that they are easy to make 
1 1/2 ground pork
3 Tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
2 teaspoon toasted sesame oil or just plain sesame oil will work too
1 Tablespoon Oyster sauce
10 ounces of shredded cabbage
1 cup of shredded carrots
8 dried Chinese mushrooms (shiitake). Soak in hot water till soft about 20-30 minutes
Cooking spray
3 cloves of garlic minced
1 1/2 teaspoons of fresh ginger grated or you can use the chopped in the jar
1 Tablespoon rice wine
2 packages of Spring roll/Egg roll wrappers
Oil for frying
Marinate the ground pork with 1 Tablespoon of the Soy, 1 teaspoon of the sesame oil, cornstarch, oyster sauce and sugar for 15 minutes at room temperature.
Shred the cabbage and the carrots and slice the mushrooms into thin strips – stems discarded
In a large frying pan spray with cooking spray and heat until hot. Add the garlic and ginger and cook about 30 seconds. Add the marinated pork mixture and cook till no longer pink. Add the carrots and mushrooms and cook about 5 min then add the cabbage cook till just soft. Add the rice wine, remaining soy and sesame oil. Cook for about another 1 or 2 minutes. On a baking sheet lined with paper towels spread the filling to cool and let the paper towels soak up any excess moisture. When filling is cool you are ready to wrap. Follow instruction on package for how to roll your egg roll. Do Not Over Stuff! About 2 Tablespoons of filling per wrapper. Fill frying pan with about 1 cup of oil and heat till hot cook egg rolls on each side for about 2 minutes, or golden brown. Make sure the oil is hot or the egg rolls will soak up too much oil and be greasy.
