• Stir fry meat (if you’re using raw meat) and ginger in skillet over high heat until lightly browned, 2-3 minutes. Since I use pre-cooked meat, I add the meat later. Add cabbage, bean sprouts, carrots, and green onions. Cook for 2 minutes.
• Stir in oyster sauce. Let mixture cool.

Now get ready to wrap! You’ll need a pastry brush and a little bit of water. Use 2 TBSP of your meat/veggie mixture and place it on the wrap like so:

• Fold the bottom corner up and tuck it under the meat. The directions are also on the Egg Roll Wrapper package. They show the wrappers as square though, and they’re really rectangular. So it’s a little bit trickier than the directions make it looks
• Then roll it up tightly.
• Smooth everything out and even it up the best you can. Then you need to fold over the two sides to make an envelope looking package. Put a small amount of water on the wrapper so the sides stick together nicely.
• Finish rolling and add a bit more water to the top, so the egg roll stays closed.
• Add your egg roll to your pile! And repeat until you’ve used up all of your ingredients.