1. Cook the Egg Strips

• Heat 1 tsp of vegetable oil in a skillet or wok over medium heat.

• Pour in the beaten eggs and cook as a flat omelet without stirring.

• Flip after 1–2 minutes, cook briefly, then remove from heat.

• Let cool and cut into thin strips.

2. Prepare the beef bacon and Vegetable Filling

• Heat 2 tablespoons of oil in a wok over high heat.

• Add cabbage and carrots; stir-fry for 2 minutes until slightly softened.

• Add ground beef bacon and stir until it begins to brown.

• Stir in bamboo shoots, mushrooms, and green onions.

• Season with soy sauce, salt, sugar, and MSG (if using).

• Cook for 5–6 minutes until fully cooked and vegetables are tender.

• Mix in sliced egg strips.

• Spread filling on a tray and refrigerate for at least 1 hour to cool completely.

3. Assemble the Egg Rolls

• Lay an egg roll wrapper in a diamond shape on a clean surface.

• Place about 3 tablespoons of chilled filling in the lower third.

• Brush egg white on the top two sides of the wrapper.

• Fold the bottom corner over the filling and roll halfway.

• Fold in the left and right corners, then finish rolling tightly.

• Press to seal and repeat with remaining wrappers.

4. Fry to Crispy Perfection

• Heat oil in a wok or deep fryer to 350°F (175°C).

• Fry 3–4 rolls at a time for 5–7 minutes, turning occasionally.

• Remove when golden brown and crispy. Drain on paper towels.