Step 1

Heat a wok or large saute pan over medium-high heat.

Step 2

Add 1 tablespoon vegetable oil. Once the oil is hot, add the mushrooms and saute for 1 minute.

Step 3

Add the carrots and saute for 1 minute.

Step 4

Add the cabbage and saute 1 minute.

Step 5

Add the bean sprouts and green onions and saute 1 minute.

Step 6

Add the garlic and ginger and saute 30 seconds.

Step 7

Add the soy sauce and sesame oil, stir to combine with the vegetables. Cook 1 minute.

Step 8

Transfer mixture to a sheet pan, spread into an even layer and cool in the refrigerator, about 15 minutes.

Step 9

Place one wrapper down with a corner pointed towards you. Add 2 tablespoons filling to the lower third of the wrapper, making a 4-inch long even mound. Tightly roll from the bottom corner towards the top, until about halfway up.

Step 10

Press on the edges of the filling to make sure it's packed and even.

Step 11

Brush a small amount of egg whites on the left and right corners of the wrapper. Tightly fold the corners of the wrapper towards the center, so it looks like an opened envelope.

Step 12

Brush the top corner of the wrapper with egg whites. Tightly roll until it's completely sealed. Each roll should be about 4 inches long and 1 inch wide.

Step 13

Repeat process with the remaining egg rolls. Make sure to cover wrappers with a damp paper towel to keep from drying out.

Step 14

In a large pot add enough peanut oil to fill 3-inches in depth. Heat oil over medium heat until it reaches 350°F (177°C), this temperature should be maintained throughout frying.

Step 15

Add 2 egg rolls at a time, working in batches. Occasionally move them with a large metal spoon or wire spider so that they can be evenly cooked and crisp in texture, 2 to 3 minutes. If the oil gets too hot the egg rolls will cook in under a minute so keep an eye on the color and temperature.

Step 16

Drain egg rolls on a paper towel lined sheet pan or cooling rack. Repeat with additional egg rolls. Serve immediately.