Vegetarian Egg Rolls and Fried Rice

These recipes have been a work in progress.  I'm not sure where I originally got the egg roll recipe--the one for fried rice came from allrecipes but I've changed that one too.  I'm not a fan of procuring ingredients I don't have easy access to or already keep stocked. 

In the past, I've made the whole package of egg rolls (20 servings) to take to a potluck.  Lately, I've been freezing the wraps in quantities of 5-6 to make alongside the fried rice for dinner.  That's how many our family of 4 eats in one sitting.  For simplicity, I'm just going to share the recipe I use for my family.

This recipe makes BOTH the 6 egg rolls and 4 servings of fried rice.
Ingredients are in red.
Please pardon the poor cell phone pic made even fuzzier by the steam.

Prepare the rice by bringing the water to a boil in a large wide saucepan, add butter, salt and rice, cover, reduce temperature to low and do not touch for 25 minutes.
    2 c. water
    2 Tbsp. unsalted butter
    1 tsp. salt
    1 c. uncooked white rice

While rice is cooking, prepare the following:

    1/2 head of green cabbage, sectioned and thinly sliced (about 3c.)
    1 c. shredded carrot
    8 oz. can of water chestnuts, drained and chopped
    1/4 c. thinly sliced green onions (about 1/2 a bunch) 
In a heavy-bottomed stockpot, heat 1 Tbsp. veg. oil over medium heat.  When oil is hot, add the cabbage, carrot, water chestnuts and onions and stir.
Add the following while mixture is cooking for 4-5 minutes, stirring as needed:
    1 tsp. minced garlic
    1/4 tsp. ground ginger
    dash of salt
(You want the veg's to become soft but not browned.)
Finish by adding 1 tsp.--1 Tbsp. low sodium soy sauce (per taste).
Remove 2/3 of mixture from pot and allow to cool in a dish on the counter.  (This is for the egg rolls.)
Push the remaining mixture in the pot off to one side and lower heat to medium/low.
Add to the pot:
    3-4 Tbsp. unsalted butter
When butter is melted, add:
    3 large eggs, beaten,  MIXED with
    1 tsp. low sodium-soy sauce
Stir constantly until small pieces of scrambled eggs form.  Reduce heat to low, mix veg. and eggs together, and add cooked white rice which should be finished.  (You may have some extra white rice.)  Keep on low heat until ready to serve.

Over medium heat, prepare a skillet with veg. oil that just covers the bottom.
Follow the assembly instructions on the package, use about 1/4c. of veg. inside each egg roll wrap.
    6 Nasoya egg roll wraps (comes in a 20 count package in the refrigerated produce section) 
Fry 2-3 minutes, turning until all sides are brown and crispy.
Drain on a paper towel. Serve immediately with fried rice and
    duck sauce

Enjoy!
Don't let the length of the recipe dissuade you!  Remember, it's two recipes in one.  :)