Saute Corn Oil, Onions, Carrots, Cabbage and Garlic.
When onions and cabbage are soft (approximately 6-10 minutes) add Pork and Chicken. Cook for 8-10 minutes or until pork and chicken are cooked.
Add Shrimp and cook for 3 minutes until shrimp is cooked. Pour mixture into a bowl and let cool.
Add Egg Whites and Chinese 5-Spice and mix well.
Take Egg Roll Wrapper and place 3 tbsp of mixture on wrapper and roll then tuck sides in and continue to roll. Deep fry for 3-4 minutes or until golden brown. Serve with Chinese Hot Mustard and Duck Sauce.