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1
Prepare all the vegetables according to specifications in the list above.
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2
You can use any combination of vegetables.
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3
I always have cabbage, carrots and onions in mine; then I add whatever else I may have.
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4
You can vary the amounts according to your preferences.
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5
You should have about 4 to 6 cups of vegetable mixture total.
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6
In a small bowl mix together the ginger root, sugar and soy sauce (this is extra flavoring; you could probably leave it out if you wanted to).
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7
In another small bowl combine the dry sherry, salt, Chinese 5 spice and sesame oil (this is the special sauce).
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8
Using a large wok, cook the garlic in the cooking oil over medium-high heat.
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9
Cook just for 30 seconds or so.
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10
Add the chicken or pork if you are including this.
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11
If the shrimp is not pre-cooked, then you should add this, too, if youre including it.
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12
Otherwise you can add the cooked shrimp in with the vegetables.
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13
Cook for about 3 minutes, stirring as you go.
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14
Add in all of the other vegetables.
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15
Pour over and mix in the two flavoring mixes.
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16
Saute everything for about 3 minutes.
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17
Taste it to see if its to your liking!
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18
Remove from heat.
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19
Drain out the vegetable/meat mixture using a colander (you can discard the juice).
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20
Clean out the wok and then add the peanut oil into it and heat over medium heat.
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21
Peanut oil is the second secret ingredient.
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22
Vegetable oil just doesnt cut it!
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23
Crack the egg into a small bowl and lightly beat it.
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24
Lay out several of your egg roll wrappers on your work surface.
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25
Fill the center of each egg roll wrapper with a scoop of the mixture.
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26
Brush some of the egg around the edges of each wrapper to help it to stick, then fold in two ends of the wrapper and roll it up.
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27
Repeat until you have assembled all of the rolls.
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28
Add some of the egg rolls into the hot oil (dont crowd the pan).
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29
Fry in the oil about 3 minutes each side.
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30
Remove the cooked egg rolls using tongs and set on a paper towel lined plate.
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31
Repeat cooking the rest.
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32
Serve with duck sauce and rice.
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33
Yum!
