Sift together the flour, cornstarch, and salt

Blend the egg with a quarter cup of water and gradually add it to the flour mixture

Slowly add more water and beat until the mixture is smooth

Lightly oil a medium-sized skillet over medium heat

Pour about two tablespoons of the batter into the skillet and tip it in all directions to coat the bottom

If you have an electric crepe maker you can accomplish this task very easily by following the directions that came with the appliance

Cook the skins until the edges curl slightly and they are dry on top

Stack them between sheets of waxed paper until you are ready to fill them

Saute the sausage in a skillet over medium heat until it is lightly browned

Add all the remaining ingredients except the egg white, mix well, and saute about two minutes to mix the flavors

Remove the mixture from the heat and allow it to cool

To assemble the egg rolls, place about a quarter-cup of the filling in the center of a skin and fold two sides over to the center

Brush the two sides and the two open edges with the egg white and roll up the skin

Carefully place the egg rolls on a baking pan and refrigerate for about two hours

Deep fat fry the egg rolls until they are crisp and golden

Serve with Chinese (hot) mustard

You can make smaller versions of these egg rolls to serve as hors d oeuvres by using smaller skins and less filling in each.