Homemade Chinese Egg Rolls

I like Chinese egg rolls but the ones from the
restaurants are usually way to greasy for me.
Add an authentic Chinese dish to your repitoire
with this scrumptious recipe that's easy to follow.

Ingredients:
1/2 cup carrots chopped
10 cabbage leaves chopped
2 stalks bok choy chopped
4 cups bean sprouts fresh
1/2 medium onion chopped
4 each garlic cloves minced
1/2 cup bamboo shoots chopped
1 cup water chestnuts chopped
1 pound pork cooked, ground
1 pound shrimp small sized or chopped
1/2 pound beef cooked, ground
1/4 cup wine Chinese cooking style
1/4 cup soy sauce
3 tablespoons sesame oil
1 pk egg roll skins or wrappers
1 x vegetable oil for frying
1 each egg beaten

Directions:
Mix filling ingredients together.
Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tablespoons filling
in the center of the wrapper.
Fold 1 corner over mixture and fold in ends.
Continue rolling.
Brush egg mixture on exposed corner
of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time,
and fry a few minutes on each side until golden brown.
Remove to drain on paper towels.
Serve warm with soy sauce, hot mustard,
or sauce of your choice.