Vegetarian (Or Not) Egg Rolls - cooking recipe

Ingredients

1 1 lb ground chicken or 1 lb baby shrimp
1 teaspoon minced ginger
2 cups finely chopped cabbage (I use the bagged coleslaw mix at the grocery store)
1/4 lb bean sprouts
1/2 cup shredded carrot (this is included in the coleslaw mix, so if you use the mix you could omit the carrot)
2 tablespoons oyster sauce
3 green onions, finely chopped
1 (16 ounce) package large square egg roll wraps
2 -3 egg whites
nonstick cooking spray
sweet and sour sauce (for dipping)
soy sauce (for dipping)
mustard (for dipping)
catsup (for dipping)

Preparation

Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
Cook for two minutes more.
Stir in oyster sauce and let mixture cool.
Use two tablespoons of filling for each wrapper.
Fold up egg rolls, envelope-style.
Tuck in all corners, and seal with some brushed-on egg whites.
Brush rolls with egg whites to make them crispy since we aren't frying them.
\"Fry\"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
Serve warm with the above-mentioned dipping sauces.
Enjoy!