1 lb. pork
2 tbsp. soy sauce
1 c. cabbage, shredded
1/2 c. of bamboo shoots, shredded
1 c. bean sprouts
Salt & pepper to taste

Fry pork until it turns brown (all pink is gone). Mix the rest of ingredients together and cook with the pork. Cook about 15 minutes. Fill each egg roll wrapper with 2 tablespoons of the above filling. Spread filling out lengthwise and fold the egg roll wrapper in envelope fashion, first folding over the flap along the length of the filling and then folding over the two flaps along the ends of filling. Moisten the edge of the last flap with salted water and seal. Fry egg rolls in a deep fat fryer until golden brown. Drain on paper towel.