1. Set out a cooling rack.
2. Heat 1/2 tablespoon olive oil in medium, non-stick, pan.
3. Whisk your eggs until completely combined.
4. Pour eggs into pan in a thin layer. As they cook use a spatula to chop the cooked eggs into small pieces. Move eggs to bowl.
5. Add cabbage mix, bean sprouts, remaining olive oil, sesame oil, garlic and pepper to the pan. Sauté just until veggies are tender but still have a little crunch. Add to the bowl with the egg mixture and gently stir to combine.
6. Pre-heat avocado oil to 350º F in a heavy bottomed sauce pan. Oil should be deep enough to cover the entire roll when added to the oil.
7. Lay out egg roll wrappers in a diamond shape.
8. Put 1/3 cup of the cabbage mixture at the bottom third of the diamond. About 2 inches up from the bottom diamond point.
9. Brush edges of egg roll wrapper with egg white. Bring the bottom diamond point over the cabbage mixture. Next, bring in the left and right side diamond points over the cabbage mixture. Then roll the egg roll up so that the top diamond is sealed and egg roll is formed. Set aside.
10. Repeat step 10 with the remaining egg rolls.
11. Add egg rolls to your oil and cook for 2 minutes or until deep golden brown. You may have to work in batches depending on the size of your pan.
12. Place cooked egg roll on cooling rack.
13. Serve with sweet and sour sauce.

Notes:
*Egg roll wrappers are always in a refrigerated area in your grocery store. They do dry out quickly so wrap any unused wrappers very well.
** Cabbage slaw mixture makes things easy. Be sure to find one with carrots and red cabbage for color and extra flavor.
*** Bean sprouts can be found in the vegetable section of your grocery store. If your store does not carry fresh ones, you can buy them in the can in the Asian food section of your grocery store.
**** If you do not have white pepper you can use standard black pepper, just double the amount.

This recipe can be doubled.