CRISPY PORK EGGROLLS
1. In a large bowl, mix together the glass noodles, cabbage, ground pork, carrots, onions, green onions, cilantro, black pepper, salt, soy sauce, oyster sauce, and 4 whole eggs. 2. With the remaining two eggs, mix in egg whites to the filling mixture and hold the egg yolks separately to be used as the glue for the eggrolls. 3. On a clean surface, place an eggroll wrapper like a diamond. 4. Place a handful of filling in the midpoint between the middle of the diamond and the bottom corner. 5. Fold the bottom corner of the eggroll wrap around and beneath the filling, making sure to gently push out air pockets. 6. Roll the filling up to the center of the wrap then fold in both the left and right sides of the wrap. Take care to prevent any holes in the wrap. 7. Add the egg yolk to the top corner of the wrap and continue to roll the eggroll until it is wrapped around the eggroll. 8. Fry the eggroll in batches until golden brown. 9. Serve with desired dipping sauce.