Almost everyone like egg rolls, and thanks to this foolproof recipe, everyone can make them as well.
Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until the cornstarch is dissolved and the mixture is smooth. Set the bowl aside.
Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetables in order: first add the garlic and cook for 2 minutes. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.
Transfer the vegetables to a plate. Cool thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)
Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls.
Test the oil with a deep fry thermometer to make sure it's hot enough, around 350 degrees. Reduce the heat to medium-low. Using long-handled tongs, carefully lower 4 to 5 egg rolls at a time (or as many as your skillet will hold) into the hot oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more. If the egg rolls are browning too quickly, reduce the heat and allow to cool for a couple of minutes before frying the next batch.
Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite duck or plum sauce. Makes 10 rolls.
How to Wrap Egg Rolls:
1. Set a wrapper diagonally on your work surface. Spread 1/4 cup of filling onto the center of the wrapper, leaving 1-1/2 inch border on each side. Fold the corner nearest you over the filling.
2. Next, fold the 2 sides over the center. Moisten the edge of the remaining corner with a wet fingertip.
3. Tightly roll the egg roll toward the moistened edge and press to seal. Repeat the process with the remaining wrappers.