Directions

• Preheat skillet. Drizzle with olive oil. Brown ground beef. Add onions, bok choy, garlic, and carrots. Cook uncovered until vegetables are tender and most of the liquid has evaporated.
• Add cilantro, ginger, salt, and pepper to taste. Cook until cilantro is wilted, this will take just a few minutes. Remove from heat and let cool.
• Combine ingredients for spicy mustard, set aside.
• Preheat oil for frying, use either a deep fryer or a skillet with enough oil to submerge egg rolls to 350°F.
• Flour your work surface. Dip egg roll wrapper in beaten egg and then flour each side; shake off the excess flour.
• Put about 2 heaping Tbs of the filling in the wrapper and fold like a burrito. Place the egg roll wrapper so that it is in a diamond shape facing you and start to roll, tucking in the edges. You may need to adjust the amount of filling.
• Seal the edges closed with the beaten egg. You will have more than enough filling for the wrappers.
• Submerge each egg roll in the hot oil. Turn once and cook until golden brown. Drain on paper towels. Serve with spicy mustard.