Roll Out.....What you got in that

Egg Roll.

You can start with anything. I went with ground pork and scallops. Tossed in super heated wok with a bit of oil and cooked it up quick. Set aside.

I then took chopped up baby portabellas, green onion, yellow peppers, and minced garlic and ginger, some salt and pepper (I know this doesn't seem very Asiany, but Whateva, I do what I want!) Flash that in the wok for a few minutes. This all takes very little time.

Threw it all back together with a little soy and oyster sauce, then added sprouts over top and covered so that the sprouts would steam. Done. Set the whole mess aside. You want to let it cool and get as much of the liquid drained as possible.

Taking the wraps, place a few tablespoons of filler in the middle and roll the bottom, then flap over the sides ("envelope style") and complete the roll. Use a little whisked egg to seal it up. The packaging on the pre-made wraps always have a handy little rolling diagram (WARNING: do not use this technique to roll other things).

Back to the wok, which now has some oil ready to go. Drop those little suckers in (or better yet, slide them in carefully and don't singe your arms like some people), watch them turn golden brown. Won't take long at all. If you aren't using a deep fryer, you can turn them carefully to ensure the bottom side doesn't burn.

I like to serve with plum sauce. You can do whatever the hell you want with them.