In measuring cup, Dissolve heaping 2 Tbs corn starch in 4 Tbs cold water. Add 1 fresh farm egg, add pinch of seasalt and 4Tbs all purpose flour, beat till smooth. Stir in cold water till you have 2 cups of egg roll batter. In 9” diameter cast iron skillet, drop of olive oil on bottom, low heat, pour Tbs batter in center to test, like you would an omelette. When edges curl and egg roll is dry, lift out of pan and cool. Now pour in 1/4 cup batter in center over heated oil, bake eight wrappers.

Devein, peel and butterfly shrimp, four per egg roll, so you have eight halves.

Put nest of mung bean glass noodles in cold water in skillet, bring to boil, drain and cool.

Stir fry lemon grass sprig, garlic, ginger, green onion, red onion, sweet red pepper, napa cabbage, in skillet till glazed.

Compose the eggroll: glass noodles on bottom, red pepper on top with napa cabbage, onion, garlic, lemon grass, ginger, shrimp, drop of sweet soy on top.

Fold top and bottom, cover with beaten egg, close sides, dry a few minutes while oil heats up.

Heat quart of peanut oil in wok to 350F degrees, slide eggrolls in, brown on bottom, flip, brown on top. Cool oil and filter for reuse. Mix dipping sauce. Serve warm. Enjoy.