Shrimp Egg Rolls

Begin by chopping all the vegetables. Finely chop ½ an onion and set aside. Peel and grate the ginger, set aside.
Drain and rinse the can of bamboo shoots and water chestnuts, and chop them to a medium dice. Clean the celery and chop it to a medium dice as well.

In a large skillet, heat 3 Tablespoons of vegetable oil on medium high heat. When the oil is hot, add the onions and cook until they are soft and translucent. Add the shrimp and ginger and cook for 1 minute. Remove the shrimp mixture from the heat and set aside. To the same skillet, add the bamboo shoots, water chestnuts and celery to the skillet. Cook for 3 minutes.

In the meantime, mix the cornstarch and cold water together until it dissolves.

After 3 minutes of cooking the veggies, add the shrimp mixture back to the skillet. Add the shredded cabbage.
Add the cornstarch mix, soy sauce, salt & sugar. Stir occasionally until the cabbage has wilted. This should only take a few minutes. Taste for seasoning. Add more salt or soy sauce to taste.

Place the vegetable mixture in a colander with a bowl underneath and place in fridge until cold. When filling is cold, place 2 Tablespoons of filling onto each egg roll skin and roll according to package directions.

Fry in a fryer or in a wok or large heavy skillet until
golden brown. Serve with your favorite egg roll dipping sauces.