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1
Begin by chopping all the vegetables.
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2
Finely chop 1/2 an onion and set aside.
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3
Peel and grate the ginger, set aside.
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4
Drain and rinse the can of bamboo shoots and water chestnuts, and chop them to a medium dice.
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5
Clean the celery and chop it to a medium dice as well.
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6
In a large skillet, heat 3 Tablespoons of vegetable oil on medium high heat.
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7
When the oil is hot, add the onions and cook until they are soft and translucent.
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8
Add the shrimp and ginger and cook for 1 minute.
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9
Remove the shrimp mixture from the heat and set aside.
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10
To the same skillet, add the bamboo shoots, water chestnuts and celery to the skillet.
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11
Cook for 3 minutes.
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12
In the meantime, mix the cornstarch and cold water together until it dissolves.
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13
After 3 minutes of cooking the veggies, add the shrimp mixture back to the skillet.
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14
Add the shredded cabbage.
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15
Add the cornstarch mix, soy sauce, salt & sugar.
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16
Stir occasionally until the cabbage has wilted.
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17
This should only take a few minutes.
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18
Taste for seasoning.
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19
Add more salt or soy sauce to taste.
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20
Place the vegetable mixture in a colander with a bowl underneath and place in fridge until cold.
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21
When filling is cold, place 2 Tablespoons of filling onto each egg roll skin and roll according to package directions.
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22
Fry in a fryer or in a wok or large heavy skillet until golden brown.
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23
Serve with your favorite egg roll dipping sauces.
