6 c. cabbage, coarsely chopped
1 c. cooked meat (pork, shrimp, chicken, beef)
3 scallions
1/2 tsp. red wine, optional
1 pkg. egg roll skins
2 carrots, grated
1/2 c. bamboo shoots
1/4 c. mushrooms
2 tbsp. soy sauce
1/2 c. chicken broth

You can also add water chestnuts to egg rolls made with chicken. Put oil in pan, fry shoots, onions, mushrooms and meat; season with salt and add remaining ingredients; cook until blended and soft (not mushy). Drain in colander and refrigerate until cool. Wrap in skins. Fry in about 1/2 inch of oil until pale brown, drain and put in freezer. To reheat: put frozen egg rolls in 400 degree oven for 20 minutes. Yield: 25 to 30 egg rolls.

1 c. unsweetened pineapple juice
1/4 c. white wine vinegar
1 tbsp. soy sauce
1/3 c. brown sugar
1/4 c. catsup
2 tbsp. cornstarch
1/4 c. unsweetened pineapple juice

In a small saucepan, combine pineapple juice, vinegar, soy sauce, sugar and catsup. Stir over moderate heat to simmering. Dissolve cornstarch in 1/4 cup pineapple juice. Add to sauce.

3/4 c. vinegar
3/4 c. sugar
1/2 c. unsweetened pineapple juice
1/2 c. water
1 tbsp. catsup
2 tbsp. soy sauce
1 tbsp. cornstarch
1/4 c. sherry

In a small non metal pan, combine vinegar, sugar, pineapple juice, water and catsup. Stir over low heat until sugar dissolves. Add soy sauce. Dissolve cornstarch in sherry. Stir into sauce. Stir over low heat until thickened.