Mother's Famous Chinese Egg Rolls

50 Spring/Egg Roll Wrappers about 2 packages, defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight

1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll

Cooking oil for frying

1 tablespoon soy sauce

1 teaspoon cornstarch

1 pound ground pork

½ head of cabbage about 11 ounces

6 fresh shiitake mushrooms stems discarded

1 cup julienned carrots

2 cloves garlic very finely minced

1 teaspoon grated fresh ginger

1 tablespoon Chinese rice wine or dry sherry

1 ½ tablespoons soy sauce

¼ teaspoon sugar

1 teaspoon sesame oil

Freshly ground black pepper

Directions at steamykitchen.com

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