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1
Preheat a large skillet or wok over high heat; add the 1 tablespoon cooking oil.
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2
Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2 to 3 minutes.
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3
In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture.
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4
Place an egg roll skin with 1 point toward you.
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5
Spoon 1/4 cup vegetable filling diagonally across and just below center of skin.
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6
Fold bottom point of the skin over the filling; tuck point under filling.
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7
Fold side corners over, forming an envelope shape.
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8
Roll up toward remaining corner, moisten point; press firmly to seal.
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9
Repeat with remaining egg roll skins and filling.
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10
Fry egg rolls, a few at a time, in deep hot cooking oil (365 degrees) for 2 to 3 minutes or until golden brown.
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11
Drain on paper toweling.
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12
Serve warm with Sweet and Sour Sauce.
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13
Sweet and Sour Sauce:
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14
In a small saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch.
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15
Stir in 13 cup red wine vinegar, 13 cup chicken broth, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder ad 1/4 teaspoon ground ginger.
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16
Cook and stir until bubbly.
