1 lb. green cabbage, sliced thinly
3 med. size potatoes, julienne cut
1 lb. lean pork, julienne cut
1/2 lb. carrots, julienne cut
5 dried black mushrooms
1 tbsp. soy sauce
Salt & pepper to taste
2 tsp. vegetable oil
1/2 c. chicken broth
Egg roll wrappers
1 egg, for moistening the wrappers

Soak mushrooms in warm water for 20 minutes and drain. Slice thinly lengthwise.

Heat wok. When it is hot, add the oil and drop in the pork. Stir fry for 5 minutes. Add the mushrooms, carrots, potatoes and cabbage. Season with soy sauce, salt and pepper. Add the broth, stir, cover and cook until it is done. Remove from heat and let cool. Drain.

Fill each wrapper with about 2 tablespoons of filling. Fold bottom corner over filling to cover, then fold over right and left corners. Roll over once to enclose filling. To seal wrapper, brush side with egg white.

Deep fry the lumpia until golden brown, turning occasionally. Put in colander to drain excess oil.