Beat eggs, add flour, cornstarch and salt. Keep stirring, add water till thin as milk and no more lumps.

Let stand ten minutes, heat 9 inch cast iron frying pan on low. Add drop of oil. Pour half a cup of mixture or less, swirl till bottom is covered. Fry five minutes.Do not flip over. Makes six dinner plate size wrappers.

Feel center of egg wrapper, center must feel dry, edges should curl. Ready. Lift onto plate. Let cool.

Sliver all ingredients uniformly, no longer than 4 inches, left to right: beansprouts, green pepper, red onion, carrot, nappa cabbage, bamboo shoots, ginger root.

Stir fry all ingredients in wok, with oil, soy sauce, spices till onions are glazed

Let filling cool. Add slivered omelet and your choice of slivered precooked chicken, shrimp, pork, ham, beef, lamb, fish, tofu.

Put two heaping tablespoons of filling in center, fold sides like closing doors.

Fold top and bottom and rub some cornstarch or beaten egg white on wrapper to stick, once sealed, lay down with folds down

For seafood, heat grapeseed oil. For pork, beef, lamb, heat lard. For chicken and tofu, heat peanut oil. Heat oil or fat in wok to 350 degrees Fahrenheit, 177 celcius, submerge one egg roll with folds down on spatula, keep spatula under eggroll in hot oil till eggroll floats. Fry till golden and crisp. About five minutes at medium heat. Serve, enjoy!

Sprouting beans!

Only one tablespoon of mung beans in 1.5 liter jar cold water, perforated top, wait till beans have doubled in size, about two days. Hulls will have separated, rinse well, discard hulls, drain. Rinse and drain daily. Keep jar on counter away from sunlight, perforated top on to keep insect free.

After six or seven days, harvest, rinse. Makes 100 grams.