• Begin by preparing your vegetables. Use a mandolin or a knife to finely shred and chop your cabbage. Grate your carrots, finely chop your red onion, and chop your mushrooms. Your mushrooms will shrink as they cook therefore you can keep these pieces somewhat larger.
  ½ green cabbage, medium size, 2 carrots, medium, 1 red onion, 227 grams mushrooms
• Place your cabbage and carrots in a pot and cover with water. Bring to a boil and then reduce the heat to medium low. Cook, uncovered, for approximately 10 minutes. Drain the cabbage and carrots and allow to cool. Drain the excess liquid out by squeezing the vegetables in a cheesecloth or clean kitchen towel. Set aside.
• Meanwhile, heat 1 teaspoon of vegetable oil in a pan and saute the red onion for 3 - 5 minutes, until softened and slightly caramelized. Add in the chopped mushrooms. Cook until the liquid that was released from the mushrooms has evaporated. When there is no liquid left in the pan, remove the onions and mushrooms from the heat. Allow to cool
  1 tsp vegetable oil
• In a large bowl combine the cabbage and carrots, the onion and mushrooms, the parsley and salt and pepper. Taste and adjust the seasoning to your liking.
  2 tbsp parsley, chopped, ½ tbsp salt, 1 tsp pepper

To wrap your egg rolls

• Place one eggroll wrapper on a cutting board and brush all four sides with water. You can either use a pastry brush to do this, or your fingers.
  50 egg roll wrappers
• Place about 2 teaspoons worth of filling in the center of your egg roll wrapper and fold the lower half of the wrapper up, over the filling. What was originally the lower edge should now be covering a little more than half of the filling. Press along both sides to seal the wrapper. Next, fold over the top half of the wonton wrapper and press again on the sides to seal them. You can see the steps in the photos and video. Finally, when your egg roll is wrapped, use your finger to brush a little bit of water across the main seam to help seal it.
• Add about 1 inch of oil to the bottom of your large frying pan. Heat until a drop of water added to the water sizzles. Add egg roll to the pan, being careful not to overcrowd them (you will fry them in batches). Keep the seem side up and when the bottom of the eggrolls are golden brown use two forks to flip them over. Eggrolls fry quickly, so about a minute (or less) per side should do it. See video here.
  vegetable oil for frying
• Transfer egg rolls to a paper towel lined plate and continue until you have fried all your egg rolls. Serve with plum sauce and enjoy!