20egg roll wrappers covered loosely with a damp paper towel to prevent drying
Instructions
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, bamboo shoots, cabbage, and red pepper and stir-fry over high heat for 2-4 minutes or until veggies are tender. Drain VERY well. Toss with sesame oil and allow to cool.
Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible.
Fill and roll the remaining wrappers. As you make each eggroll, place on a parchment lined pan - do not allow them to touch (they'll stick). Cover with a slightly dampened cloth and allow the rolls to rest, seam side down while the egg sets for at LEAST 2 minutes
Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over med-high heat. Add the egg rolls 2-4 at a time and fry until light golden, turning as needed, about 5 minutes.
Remove them with a slotted spoon and drain. Fry again at 350 degrees (until golden) just before serving for extra crispiness.