Pork and Veggie Egg Rolls

1/3 lb. lean ground pork

1 Tbs.+1 ½ tsp. Soy Sauce
1 Tbs. Oyster Sauce
2 tsp. Corn Starch

1 Tbs.+ 1 ½ tsp. Vegetable Oil
2 tsp. Toasted Sesame Oil
2 Cloves Garlic (minced)
1 C. Mushrooms (chopped)
5-6 Scallions (chopped)
4C. (½ lb.) Green Cabbage (thinly sliced)
2C. Carrots (coarsely grated)
¼ tsp. Pepper

1 pkg. Egg Roll Wraps
Frying Oil (vegetable, canola, etc.)

Brown pork in skillet until no longer pink
Set aside

Combine soy sauce, oyster sauce, and
corn starch in small bowl
Wisk until smooth and starch is dissolved
Set aside

Heat oils in skillet over high heat, stirring
often
Cook Vegetables in this order:
Garlic (2 min.)
Mushrooms & Scallions (1 min.)
Green Cabbage & Carrots (1 min.)
Add cornstarch mixture and cook for 1 min.
Stir in pepper
Transfer mixture to a cookie sheet
Cool thoroughly about 30 min.

Wrap egg rolls according to package instructions.
Fry in about 1 inch of oil until lightly golden brown*

*Egg Rolls in photo have been baked.  Brush oil on both sides of wrapper, add filling and fold.  Bake at 425* for 10 minutes.  Turn, and bake for another 10 minutes until you have desired color.