Quail Egg Rolls | Spring Creek Quail Eggs

Ingredients

• 25 egg roll wrappers
• Canola or vegetable oil for frying
• 1 tbsp cornstarch (mixed with 1/4 cup water to seal egg rolls)
• 6 quail eggs, scrambled
• 2 tbsp cooking oil
• 1 pound ground pork
• 2 tbsp soy sauce
• 2 cups shredded cabbage
• 1 cup sliced shiitake mushrooms
• 1 cup shredded/grated carrots
• 1 tsp freshly grated ginger
• 1 tbsp sesame oil
• 1 tbsp rice wine
• 1 tsp sugar
• 1/2 tsp salt