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1
Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl.
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2
Heat wok over high heat, add peanut oil and swirl to coat wok.
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3
Add shrimp and vegetable mixture to wok and stir fry for 1 minute.
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4
Add garlic, ginger, and salt, and stir fry for another minute.
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5
Pour the reserved sauce over the vegetables, toss well to mix, and stir fry about 30 seconds.
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6
Remove from the heat, transfer to a bowl, and set aside to cool.
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7
(At this point, the filling can be covered and refrigerated for up to 1 day).
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8
Drain filling of any excess liquid.
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9
Place the egg roll skins, one at a time so they don't dry out, on a flat surface.
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10
Arrange wrapper like a diamond with a corner facing you.
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11
Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side.
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12
Fold the bottom corner over the filling, roll up half way, then fold the sides over.
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13
Coat the top corner of the wrapper with egg, then seal and press to fully enclose.
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14
Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed.
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15
(Do not refrigerate or the wrappers will crack.
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16
)Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet.
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17
Fry the rolls until golden brown all over, about 2 minutes per side.
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18
Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.
