I've always loved egg rolls from Chinese takeout, but finding kosher versions can be tricky. Most restaurants use wrappers that might contain non-kosher ingredients, and the filling often mixes meat with dairy-based sauces. So I decided to make my own from scratch, and honestly, they taste so much better than anything I've ordered out. Making your own egg roll wrappers isn't as complicated as it sounds. You need just flour, water, salt, and a bit of oil. The trick is rolling them thin enough to get that perfect crispy texture when fried, but not so thin that they tear when you're filling them. I like to stack the rolled wrappers with a bit of cornstarch between each one to keep them from sticking. For the filling, I use a mix of cabbage, carrots, and mushrooms with some soy sauce and garlic. You can add cooked chicken or beef if you want, but keep it simple. The vegetables need to be cooked just enough to soften slightly but still have some bite. Too much moisture will make your egg rolls soggy, so drain everything well before assembling. These are perfect for Shabbat appetizers or when you're having friends over. I usually make a big batch and freeze half of them before frying. They keep really well in the freezer and you can fry them straight from frozen. Serve them with duck sauce or sweet and sour sauce for dipping.