Chinese Takeout Egg Rolls! (part 2)

In this video I show you how I make egg rolls. I hope you all enjoy.

Egg Rolls
INGREDIENTS:
Egg/Spring roll wrappers
½ cup of thinly sliced carrots
½ cup thinly sliced red peppers
1 cup chopped cabbage
1 tbsp soy sauce
1 tsp sesame oil
½ tsp oyster sauce
2 tsp sugar
¼ lb. ground pork
3 tbsp scallions
1 tsp ginger
1 tbsp garlic
Directions:
In a wok, heat a tbsp. of canola oil and toss in scallions, ginger and garlic. Allow to cook down.
Add in your peppers, carrots and cabbage. Stir and allow it to wilt.
Push all the ingredients to one side of the wok.
Grease the open space on the wok and toss in the ground pork. Allow it to develop some color.
Mix with the rest of the veggies in the wok. Add soy sauce, oyster sauce, sesame oil and sugar.
Stir everything together and remove.
Lay down your egg roll wrap on a flat surface and add about 2 heaping tablespoons of your pork filling.
Lightly moisten the edges of the wrap. Fold over 2 ends of the wrap and then fold it over and roll making sure to seal the end with some more water to prevent it from opening or letting anything fall out.
Heat oil in a frying pan over medium heat and carefully add your egg rolls. Allow it to cook until crispy and golden brown on all sides.