Egg Rolls

-from Cook's Illustrated #79

Filling
3 cups minced napa cabbage
3/4 teaspoons salt
3/4 pound ground pork
6 tablespoons minced scallions
1/8 teaspoon ground pepper
4 teaspoons soy sauce
1 1/2 teaspoon grated ginger
1 teaspoon garlic minced
2 egg whites, beaten

square gyoza wrappers (packaged)

1. Toss cabbage and salt in colander. Let stand 20 minutes; press cabbage gently to squeeze out excess moisture. Combine cabbage with all other filling ingredients. Refrigerate at least 30 minutes up to 24 hours.
2. Place large spoon full of filling in wrapper and fold as shown on package. Moisten final edge with moist finger and finish wrapping.
3. Fry in deep fryer asap.