Chinese Spring Rolls

Method

1. Cut the cabbage, onion, and carrots into strips.
2. Heat a wok or pot over high heat with vegetable oil. Sauté the onion first, then add the carrots and cabbage.
3. Add salt, pepper, and Chinese rice wine. Cook for 4-5 minutes until the vegetables are cooked but still crunchy.
4. Drain the vegetables to remove excess moisture.
5. Place a spring roll wrapper in a diamond shape. Put the filling on the lower half. Fold the bottom corner over the filling, then fold the left and right sides. Brush the top corner with egg white and roll up tightly.
6. Deep-fry in hot oil at 180°C until golden brown. Drain on paper towels.
7. Serve hot with sweet and sour or spicy sauce.