In a large skillet over medium heat, brown sausage until fully cooked. Drain grease if necessary. Then add cabbage and carrots. Cook until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, chicken broth, garlic, dry sherry, soy sauce, salt, sugar, ginger and pepper. Cook for 5-10 minutes. Then remove from heat and allow to cool before assembling the rolls.

To prepare egg rolls, put your wrappers onto a work surface. Add 3 tablespoons of filling to each egg roll wrapper. Coat the edges of the wrapper with water and roll it up halfway, from corner to corner. Fold over sides, being careful not to create any gaping holes for the filling to fall out. The tighter you roll, the better. Repeat until filling is gone.

To cook the egg rolls, you can deep fry them in a pot of hot oil for 3-4 minutes. Or you can bake them in a 400 F oven. If you bake them, make sure to lightly coat each roll with a little oil. Then bake for 20-30 minutes until golden brown.

Serve with sweet and sour sauce, plum sauce or hot mustard. Serves 8-10.