Egg rolls

Carrots, chopped…………………….1/2 cup
Cabbage leaves, chopped…………..10
Spring onions…………………………2
Fresh bean sprouts…………………..4 cups
Onion, chopped………………………..1/2 medium
Button mushrooms, chopped………..1 cup
Minced chicken, cooked………………1/2 kg
Small prawns, cooked………………….1/2 kg
Vinegar…………………………………..1tbsp.
Soy sauce………………………………..2 tbsp.
Egg roll wrappers……………………….1 packet
Oil for frying
Egg, beaten……………………………..1
Preparation:
Quick fry the vegetables. Mix all ingredients together. Then cool. To make rolls, place about 2 tbsp filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry for a few minutes on each side until golden brown. Remove and drain on paper. Serve warm with tomato sauce, or sauce of your choice