Chinese Spring Rolls

This is the first time I've made these and they are a keeper.  I don't usually like Chinese spring rolls very well, but these are fantastic.  I got the recipe on the wonderful web and only did a couple slight adjustments.

Recipe:

1 Tbs soy sauce
1 tsp white grape juice
¼ tsp rice vinegar
¼ tsp fresh ground black pepper
1 tsp corn starch
3/4 lb ground chicken or pork
2 Tbs oil, divided
2 large garlic cloves, finely minced
1 tsp finely chopped fresh ginger
1 Green onion, finely chopped
12 oz shredded green cabbage
2 small carrots, grated
2 Tbs oyster sauce
Egg white for gluing wrappers
25 spring roll wrappers
Oil for frying

Combine the soy sauce, grape juice, vinegar, pepper, cornstarch and meat together and let sit for at least 30 minutes.  Heat wok on high, add 1 Tbs oil and swirl around. Add meat and cook and stir until done. Put meat in colander to cool.

Over medium heat, add the rest of the oil to the wok. Saute the garlic, ginger and onion until the garlic barely starts to brown. Add the carrot and cabbage and stir-fry for two minutes. Add the meat and the oyster sauce to the cabbage and stir well. Put it all in the colander to drain until it's cool.

Place about 30 grams of filling in center of a wrapper with one of the points pointing toward yourself. Fold that end over the filling and, using fingers against the filling, scrape the wrapper and filling back toward you and start rolling away from you, making sure the roll remains tight. Before you get to the end, fold the sides in on each side and continue rolling to the end. Dip finger in egg white and rub a small amount on the very end point and seal closed. Fry in 350°F oil until golden brown. Serve with soy sauce or Dana's sweet chili sauce, if desired.