Mini Egg Rolls

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic, ginger and green onions. Saute until fragrant but not browned, about 1 minute. Add the cabbage mixture and bean sprouts and simmer until wilted, about 5 minutes. Season with salt and pepper. Allow to cool completely.Cut the egg roll wrappers in half. Prepare a small bowl of cold water and a baking brush. When working with the wrappers one at a time, arrange each one so that the short side of the rectangle faces you. Place approximately 1 tablespoon of the filling on the bottom of the wrapper. Pull the bottom of the wrapper over the filling, then fold the side corners over the top of the filling and roll up tightly, like a burrito. Before closing, lubricate the far edge with cold water. Continue with the remaining wrappers and filling.Heat 2 cups of oil in a large skillet to 350°F. Place a few egg rolls in the pan (do not allow them to touch) and cook, turning once or twice with tongs, until golden brown, 4-5 minutes. Remove with a slotted spoon and pat dry on paper towels. Allow them to cool slightly before serving.