Ingredients

6 cups savoy or regular cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tbs onion, chopped
1/4 lb baby shrimp, drained
2 tbs soy sauce
1 tsp garlic powder
1 tsp white pepper
1 egg, beaten
corn starch
20 egg roll wrappers
vegetable or canola oil for frying

Instructions

In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion.
Stir in shrimp, soy sauce garlic powder and white pepper.
Pour beaten egg into a skillet placed over medium heat, cook flat and thin, flipping once, until done.
Remove from skillet, cool and chop finely.
Stir egg into cabbage mixture.
Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
Mix 1 tbs cornstarch with 2 tbs cold water and set aside.
Place 2 or 3 tbs of the shrimp mixture into the center of an egg roll skin.
Dip a spoon into the water and cornstarch mixture and moisten all corners but the bottom corner.
Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture.
Fold corners in from the sides and press to stick against folded roll, then the rest of the way. Repeat with the remaining egg roll wrappers.
Deep fry or pour oil into a deep frying pan to a depth of 3-4 inches and heat to 350 degrees.
Fry egg rolls in batches until they are golden brown.
Drain on a wire rack, then serve with a dipping sauce of your choice.

Chinese