Pork Eggrolls

1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbs brown sugar
veg oil (for frying)
1 small head of green cabbage, shredded
2 med carrots, coarsely grated
1 tsp. granulated garlic
1 tsp. Chinese 5 spice powder
1Tbs grated fresh ginger
1 small can of water chestnuts, coarsely chopped
coarse salt and ground black pepper
1 lb ground hot pork
1 package egg roll wrappers
1 large egg, lightly beaten
In a small bowl, combine soy, vinegar and sugar.
In a skillet cook pork until there is no longer any pink.
In a large bowl combine cabbage, carrots, garlic, 5 spice powder, ginger, and water chestnuts, season with salt and pepper. Add to pork skillet for a few minutes to combine Place overnight in the refrigerator.
Place 1/3 cup of filling in the center of each wrapper. Seal last edge with egg.( Painted on with a pastry brush)
Fry in oil a few minutes per side and serve with your favorite dipping sauce.