Ingredients

• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 1/4 cup beef or 1/4 cup pork
• 1/4 cup sliced onion
• 1/4 cup matchstick carrot
• 1/4 cup shredded bamboo shoot
• 1/4 cup dried black fungus, shredded soak until soft
• 1/2 cup shredded green cabbage
• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 dash sesame oil
• 4 menlo egg roll wraps

Instructions

1. Preheat oil in wok. Stir fry meat until opaque (if not pre-cooked). Stir-fry egg, then add carrots and onion (and meat if precooked); cook about 30 seconds. Add remaining ingredients and stir-fry until cabbage is wilted. Wrap in to egg roll wrappers, and garnish with mushi sauce, sesame seeds, and shredded green onion.