Pork and Vegetable Spring Rolls

0.5 Lb 200 g   Ground Pork
2 tsp 10 ml   Ginger
3 tbsp 45 ml   Soy Sauce
2 tsp 10 ml   Oyster Sauce
1 package   Egg Roll Wrappers
1   head Baby Bok Choy
1   Carrot
1   stalk Celery
1   Jalapeno
0.5   Red Bell Pepper
2 tbsp 30 ml   Water Chestnuts
2   Green Onions
0.5 tsp 2 ml   each, Salt and Pepper
1 tsp 5 ml   Chinese 5 Spice
0.25 cup 60 ml   Cilantro, roughly chopped
0.25 cup 60 ml   Vegetable Oil

1. Heat a large skillet over medium heat. Grate ginger and add to the pan along with the soy sauce, oyster sauce and the ground pork. Stir until the pork is browning and cooked throughout.

2. Wash and dice the carrot, celery, jalapeno, red pepper, water chestnuts, green onions, cilantro, and bok choy into small, fine pieces. Add to the pork and let cook for a couple minutes. Stir in the salt, pepper and chinese 5 spice and take the pan off the element and set aside to let cool.

3. Preheat the oven to 350*F. Take an egg roll wrapper and place it on a clean work surface pointing towards you (in a diamond like shape). Spoon a heaping tablespoonful onto the edge of the egg roll wrapper and fold the tip over top of it. Fold in both sides, and roll up the egg roll into a small package sized square. Continue with the rest of wrappers until all the filling is used up (around 15-20 egg rolls).

4. Pour the vegetable oil onto a cookie sheet, or baking sheet with raised edges, and spread around so as the whole bottom is covered. Lay out the egg rolls evenly across the pan. Bake for about 20 minutes, turning once during baking, until the rolls are golden brown and the edges are crisping.