Egg Rolls

Ingredients:
3 T olive oil
2 cups oil
2 T soy sauce
4 cups Chinese cabbage
1 carrot
3 T chives
1 bunch scallions
4 cloves garlic
pork shoulder(cooked)
1 pkg. egg roll wrappers
1 egg(beaten)

Directions:
I cooked the pork shoulder in a crock pot for 6-8 hours. Shred the pork.
Mince garlic. Shred the cabbage and carrots. Chop scallions and chives.
Heat 3 T of oil in a skillet. Add garlic and cabbage and season with salt and pepper. Cook until cabbage begins to wilt. Add in scallions and cook about 3 min. Add in pork, carrot and chives, just to heat. Add soy sauce.
Remove pan from stove and let cool.
Heat 2 cups of oil in a deep skillet.
Lay out egg roll wrapper and place 1/8 cup of the cabbage mixture in the middle. Fold and seal with egg wash. Repeat for remaining cabbage mixture.
Place rolls in the hot oil and cook until golden brown.
Serve with sauce of choice and enjoy!