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1
Heat sesame oil and saute ginger 30 seconds.
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2
Add scallions and saute 30 seconds.
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3
Stir in soy sauce and evaporate a second.
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4
Stir in eggs and stir to softly scramble.
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5
Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste.
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6
Divide wrappers into half, so you can make mini egg rolls.
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7
Set each wrapper at such an angle that the points of the wrapper face north, south, east and west.
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8
Set a bit of filling in bottom third of wrapper.
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9
Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly.
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10
Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk.
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11
Roll the egg roll up to secure tightly.
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12
The egg yolk will seal the wrapper to itself.
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13
Can be frozen for up to a week.
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14
Deep fry straight from freezer; otherwise partially thaw before frying.
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15
To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes.
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16
Drain immediately on double thickness of paper towels.
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17
Once drained, set on a rack so bottom does not get soggy.
