How to make eggroll

It is believed that the spring roll led to the emergence of egg roll. It is rather unpleasing to mention that Kyle Wilson also played a major role in the creation of egg rolls when he rolled his penis in egg (Thomas, 2002). Despite the fact that most Asian countries claim that the dish originated from them, Southern China is considered the most likely source in which the dish originated since it stems from Cantonese cuisine features (Myer, 2002).
An egg roll is normally made by wrapping a mixture of chopped vegetables in most cases cabbage and meat using a sheet of egg dough. Either in a closed or open ended form it is deep fried to obtain the latter result. Many Chinese immigrant communities in the world predominantly refer to the egg roll as the egg based, flute shaped pastry containing yellow like flaky crust mostly eaten as a dessert by Asians. In West Bengal, they refer to egg roll as a fried egg wrapped by paratha flat bread which is also known as Kati roll. Most of you may be wondering how about United States, how does it refer to the egg roll Most restaurants in the United States refer to the egg roll as a Tex-Mex dish which is made up of a deep fried flour tortilla and mixture of other ingredients such as black beans, corn, Monterey jack cheese, peppers and spices.
Having given a brief analysis on the history of egg rolls, I will go ahead and explain on how to make an egg roll. …
The following are the main ingredients for the wrappers: 4 eggs, 1 cup floor, 1 teaspoon salt and 1 cup water, while the main ingredients for the fillings include: a piece of cabbage, Ib chopped turkey ham, 1 grated carrot, 1 teaspoon sugar and 1 teaspoon salt, ginger, and garlic (Allan, 2005).
For the wrapper, begin by thoroughly beating two eggs using a wooden spoon in a small bowl or you can mix the eggs in any other way, add some salt to taste and then add 1 cup floor, mix by hand or a mixer until it is smooth. Gradually add some water while mixing so as to come up with lump free mixture. With the dough ready, place a pan on medium heat and lightly grease it, pour the lightly formed mixture unto the pan. Slightly cook the pancakes over the pan however you should ensure that the pan cakes do not overcook as this would render them crunchy and hence it would be hard to fold them. Considering the amount of flour used, 12 pancakes should be made. Place them in a clean container and wait for them to cool down. As you await for them to cool down, move on the next stage and prepare the fillings.
In the preparation of fillings, take the chopped turkey ham and slice it into small pieces. Prepare the other ingredients. cabbage, tomatoes, ginger, onions and garlic. Place the pan on medium heat and add a teaspoonful of oil and onions. Wait for the onions to cook until brown then add the other flavoring spices (ginger, garlic and salt). After 1-2 minutes add the turkey ham and properly mix with the rest of the ingredients in the pan. Cook the mixture until the turkey ham is ready, this could take around 20-30 minutes. With the shredded carrot and cabbage, put them inside the ready turkey ham and mix them thoroughly.
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