|Shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Fresh bean sprouts||1 1⁄4 Cup (20 tbs), chopped|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Frozen cooked shrimp||8 Ounce, thawed, drained (1 Package)|
|Bamboo shoots||1⁄2 Cup (8 tbs), drained and finely chopped|
|Soy sauce||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Water||1 1⁄2 Teaspoon|
|Egg roll wrappers||10 Ounce (1 Package)|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Sweet and sour sauce||1 Tablespoon|
|Chinese mustard||1 Tablespoon (Hot)|
Stir fry cabbage, bean sprouts, mushrooms, and celery in 2 tablespoons hot oil 2 minutes or until vegetables are crisp tender.
Add shrimp, bamboo shoots, salt, and pepper.
Combine soy sauce and cornstarch, stirring well.
Stir into vegetable mixture, and cook 1 minute, stirring constantly.
Remove from heat, and chill.
Combine egg and water; mix well, and set aside.
Mound about 1/3 cup of chilled filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling; then fold left and right corners over filling.
Lightly brush exposed corner of wrapper with egg mixture.
Tightly roll the filled end of the wrapper toward the exposed corner; gently press the corner to seal securely.
Heat 1 1/2 inches peanut oil to 375° in a Dutch oven.
Place 2 egg rolls in hot oil, and fry for 35 to 45 seconds on each side or until golden brown; drain on paper towels.
Repeat with remaining egg rolls.