My Mother's Famous Chinese Egg Rolls

INGREDIENTS

• 50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
• 1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water to seal egg roll
• Oil, for frying
• FOR THE GROUND PORK
• 1 pound ground pork
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon sugar
• Freshly ground black pepper
• FOR THE VEGETABLES
• 2 to 3 cloves garlic, very finely minced
• ½ head of cabbage (about 11 ounces)
• 3 carrots, shredded
• 1 teaspoon grated fresh ginger
• 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
• 1 tablespoon cooking oil (canola, vegetable, peanut)
• 1 tablespoon Chinese rice wine
• 1/2 teaspoon salt
• 1 teaspoon sesame oil