Chinese for St.Patrick's Day!

Yesterday we made our once a year egg roll meal, which everybody LOVES.  It isn't the most healthy with being fried and all and so that's why it comes once a year.  However, we had a fun realization... that it has cabbage and carrots in it, and since I am not a huge lover of corned beef and cabbage, we thought we just might make this our traditional St. Patrick's Day meal....starting next year, since we already just got our allotment of fried egg rolls!!
It takes a little bit longer than your average meal, but is well worth it.  It helps if you make the sweet and sour sauce ahead of time or you could just buy whatever dipping sauce you like.
Here is the recipe:

1 Tablespoon plus 1 1/2 teaspoons soy sauce
1 Tablespoon oyster sauce
2 teaspoons cornstarch
1 Tablespoon plus 1 1/2 teaspoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 Cup chopped shitake mushroom caps (I just use regular mushrooms)
5 to 6 green onions, chopped
4 Cups thinly sliced green cabbage (about 1/2 pound)
2 Cups coarsely grated carrots
1/4 teaspoon pepper
1 lb. of ground pork
1 lb. pkg. of egg roll wrappers
oil for frying
Dipping sauce (your own or recipe below)

Mix the first three ingredients in a bowl.  Whisk until smooth and set the bowl aside:

Brown the pork in a skillet.  Remove to a separate bowl.  Heat the vegetable and sesame oil in the same skillet over high heat.  While continually stirring, first add the garlic and cook for 2 minutes. Next add the mushrooms and green onions and cook for 1 minute.  Then add the cabbage and carrots and cook for another minute.  Lastly, add the cornstarch mixture from the bowl.  Add the pepper and add the pork back into the skillet and mix everything:

Remove the pork vegetable mixture to a large plate or platter so that you can spread it out, enabling it to cool off faster.  Let the mixture cool while heating up the oil in the skillet (about an inch for frying).  Heat the oil on medium heat.  You want it to be around 350 degrees before frying.  Test with a deep fry thermometer OR test with a drop of water- if it sizzles, it's ready and if it smokes it is too hot.

Assemble the egg rolls using about a quarter cup of the mixture in each one:

Fold the bottom edge over the filling:

Then fold each side over:

Moisten the edge of the last corner with water so that it will seal:

Then roll toward the top:

Fry in the skillet as many as will fit at a time.  Use tongs to flip them over when the first side is browned.  You can see when you need to adjust the heat if they are browning too fast or too slow.  It seems to take about 4 minutes per side when I do this.  The amount of filling works really well with the amount of wrappers that are in the one pound package of egg roll wrappers, which may vary.  It makes about 25.  
Transfer them to a paper towel lined plate and eat them with your favorite dipping sauce!  SO good!

Sweet and sour dipping sauce:
1 Cup Pineapple juice
1/3 Cup water
4 Tablespoons vinegar
1 Tablespoon soy sauce
1/2 Cup brown sugar
3 Tablespoons cornstarch
Combine all in a saucepan and cook on medium-high until thick, stirring constantly.
Enjoy!

Ps.  You could easily make this a vegetarian dish by omitting the pork.