Classic chinese egg rolls

Beat 3 large eggs in a separate bowl.

Heat 1 teaspoon vegetable oil in a large skillet over medium heat and add beaten eggs. Cook the eggs for 20 seconds, flip and cook for another 20 seconds.

Set the finished pancake aside and cool. Then cut it into thin strips.

Heat the remaining vegetable oil in a large frying pan over high heat and add finely shredded cabbage and julienned carrots. Cook for approximately 2 minutes.

Add roasted pork, cut into matchsticks, shredded bamboo shoots, shredded mushrooms, thinly sliced green onions, soy sauce, salt and sugar. Cook until vegetables soften, about 6 minutes.

Add chopped eggs. Place the mixture on a baking sheet and refrigerate until completely chilled, about 60 minutes.

Place a sheet of dough on a work surface and spoon about 3 tablespoons of filling onto the bottom third of the sheet.

Brush the top two edges of the sheet with a little beaten egg white. Then fold the bottom corner over the filling and roll tightly to the middle. Fold in the left and right sides and roll up.

Fill the fryer with oil to about 15 cm of oil and heat it to 175 degrees Celsius (350 degrees Fahrenheit).

Fry rolls 3 or 4 at a time until golden brown (about 5-7 minutes).

Place the finished rolls on paper towels to remove excess oil.

Serve with your favorite sauce.