Begin the preparation by marinating the filling. In a mixing bowl, combine all the ingredients for the ground pork, and let it marinate for about 10 minutes.
Grate the vegetables and the mushrooms.
Coat a wok or a large frying pan with the grape seed oil on medium high heat. Add the pork, and fry till the color changes. Remove the pork from the wok to a plate and set aside.
Add grape seed oil and the vegetables to the wok. Begin with ginger and garlic, follow with vegetables, strirring constantly.
Once everything is fried and soft, add the sesame oil, rice wine, soy sauce, sugar, black pepper. Cook for one minute on low heat.
Finally, add the pork back in and mix everything. Cook for another minute.
Remove from the heat, and let it cool.
Remove the extra moisture with paper towels.
Spread the egg wraps on a flat surface and fill each one of them with one tablespoon of the filling.
Roll and seal them with the cornstarch mixture.
Cover the egg rolls with a clean, wet towel so that they do not dry out.
Refridgerate for 4 hours before frying them in oil.
