1/2 lb. sausage
1/2 tbsp. wine
1 tbsp. cornstarch
2 tbsp. soy sauce
1 c. shredded bamboo shoots
1/2 c. mushrooms
1 1/2 c. cabbage
1 can bean sprouts
2 tbsp. minced green onions
1 tsp. minced ginger
1/2 c. oil
1 tbsp. salt
2 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. cornstarch with 1/2 c. water
Egg roll skins
Oil for deep frying

Mix sausage, wine, 1 tablespoon cornstarch, and 2 tablespoons soy sauce; soak for 15 minutes. Shred mushrooms, cabbage, and bean sprouts. Heat 1/4 cup oil; fry green onions, ginger, and pork. Fry for a few minutes, then add bamboo shoots, mushrooms, cabbage, and bean sprouts. Add 1 tablespoon salt, 2 tablespoons soy sauce, sugar, and fry for 5 minutes; add cornstarch-water mixture; remove from heat and cool. Roll as directed on egg roll package; seal with cornstarch. Deep fry until crisp.