Pork and Shrimp Egg Rolls

Instructions

1. Prepare the filling
   In a large skillet over medium-high heat, brown the ground pork until no longer pink, about 5 minutes. Add the chopped shrimp and cook for another 2 minutes. Drain excess fat and transfer to a large mixing bowl.
2. Cook the vegetables
   In the same skillet, add the cabbage, carrots, and mushrooms. Sauté until vegetables are soft but still slightly crisp, about 3-4 minutes. Add the garlic, ginger, and green onions, cooking for an additional minute until fragrant.
3. Combine and season
   Add the vegetable mixture to the bowl with the meat. Stir in soy sauce, sesame oil, and white pepper. Mix thoroughly and allow the filling to cool completely, about 15 minutes. The filling should be moist but not wet.
4. Assemble the egg rolls
   Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.
5. Fry the egg rolls
   Heat vegetable oil in a deep pot or wok to 350°F (175°C). Working in batches of 4-5, carefully lower egg rolls into the hot oil. Fry until golden brown and crispy, turning occasionally, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve
   Allow egg rolls to cool slightly before serving. Cut diagonally in half if desired and serve hot with sweet chili sauce or soy sauce for dipping.