In a bowl, whisk up the soy sauce, oyster saucee, salt, Five Spice, sesame oil and corn starch. Set aside.

Grate the carrots (large grater, not fine)

Thinly slice, then rough chop, the napa cabbage. No core, but use white and green leafy parts

In a large pan or wok, add 3 TBS oil at medium-high heat

Add the cabbage, carrots, garlic and ginger, sauteeing until the veg is softened up some. (during this step I drizzled a TBS of sesame oil over the veg)

Add pork and soy mix to the pan with the veg and continually spread the pork throughout. You will be surprised that a single pound can go so far!

Once the pork is mostly cooked and some of the liquids reduced, transfer to a colander or strainer and let cool. You do not want much liquid in your egg roll filling.

Let drain and cool for about an hour.

Heat oil to 350 (I use peanut oil)

Roll your egg rolls up with 1/3 (or 1/2) cup of mixture per roll. Use the beaten egg to act as a glue for the seams.

Fry until golden brown

Drain on paper towel.

Go to town on these yummy things!