My Americanized Lumpia; Spring Rolls - cooking recipe

Ingredients

1/2 lb ground beef
2 tablespoons butter
1 tablespoon garlic, minced
1/2 tablespoon ground ginger
3 green onions, chopped
1/8 cup red onion, minced
1 lb fresh mushrooms, any kind you feel like
2 cups cabbage, shredded and chopped
1 large carrot, grated
2 tablespoons soy sauce
2 tablespoons cilantro leaves, chopped
1 tablespoon fresh parsley leaves, chopped
1/4 teaspoon season salt
1/8 teaspoon white pepper
1 (16 ounce) package egg roll wraps
1 egg, beaten (even though just water works fine to seal the wraps)
vegetable oil, for frying

Preparation

Brown ground beef in a large skillet on medium high.
Add butter into skillet with ground beef tune up stovetop to high heat.
Add the garlic, ginger, and green onions, red onions and cook for 1 minute.
Add the mushrooms and cook for another minute.
Add the cabbage and carrot then cook until the cabbage starts to wilt, about 2 minutes.
Stir in the soy sauce; toss to coat the mixture.
Remove from the heat and mix in cilantro and parsley; season to taste with season salt and white pepper.
The filling should be moist but not wet. Remove from heat and allow to cool and drain in a colander.
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond; Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg but water does work instead of using egg if desired. Continue rolling up to form a tight cylinder.
Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes or cook in a deep fryer for about a 1.5 minutes until golden brown.
Drain on paper towels and serve warm with soy sauce and goes great with egg drop soup.