My mother in law's egg rolls!

Dice or thinly shred the following vegetables: 3-4 carrots, 3 ribs of celery, 2 small onions or 1 large, 1/2 head of cabbage

Mix with 1 lb. of ground pork, 1 tsp salt, 2 tsp sugar, 1 tbsp. oyster sauce, 1 tsp soy sauce, and 2 egg yolks (reserve the whites). Optional: include 1 jumbo shrimp in each egg roll.

Spoon about 1/4 cup of the mixture onto a corner of the egg roll wrap (I use 1 package of extra crispy spring roll wraps) Roll diagonally until reaching the middle of the square, fold over sides, continue rolling once, dip remaining corner into reserved egg whites, and continue rolling completely (as seen in video). Fry in about 1-2 inches of cooking oil on med-high heat for 10-15 minutes. Drain on paper towel.