1 lb. shrimp or diced chicken
2 tbsp. cornstarch
1 tsp. soy sauce
1 tsp. red wine vinegar
3 1/2 c. thinly sliced cabbage
1/4 c. bamboo shoots, sliced
1/4 c. water chestnuts, chopped
1 tsp. salt
1 tsp. pepper
1 pkg. egg roll wrappers

Mix shrimp, cornstarch, soy sauce and wine vinegar. Stir fry mixture in 1 tablespoon hot oil until half cooked. Remove and drain on absorbent towels. Stir fry cabbage, bamboo shoots, and water chestnuts, salt and pepper for 5 minutes. Combine with meat. Cool. Fill wrappers and seal with cornstarch and water. Deep fry. Drain well. May be frozen.