Chinese Spring Rolls

Instructions

1. Prepare the filling
   In a large wok or pan, heat 1 tablespoon of oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add ground pork and chopped shrimp, cooking until the meat changes color, about 3-4 minutes.
2. Cook the vegetables
   Add shredded cabbage, carrots, bean sprouts, and chopped mushrooms to the wok. Stir-fry for another 3-4 minutes until vegetables are slightly softened but still crisp.
3. Season the mixture
   Pour in soy sauce, oyster sauce, and sesame oil. Mix thoroughly and continue cooking for 2 minutes. Remove from heat and transfer to a large bowl. Allow the filling to cool completely before wrapping.
4. Wrap the spring rolls
   Place a spring roll wrapper on a flat surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
5. Fry the spring rolls
   Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully place several spring rolls into the hot oil, being careful not to overcrowd. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.
6. Drain and serve
   Remove spring rolls using a slotted spoon and place on paper towels to drain excess oil. Allow to cool slightly before serving. Serve hot with sweet chili sauce for dipping.