3-4 packs of egg roll skins (depending on amount in each pkg.)
3 lbs. pork or beef, cut into 1/2 inch cubes
1 lb. shrimp (optional)
1 lg. Chinese cabbage or reg. cabbage, cut into 3 inch strips 1/4 inch wide
4 cans bean sprouts, drained or 5 lbs. of fresh bean sprouts
1/2 lb. green beans or snow peas (if fresh, pre-cook until tender)
1 can bamboo shoots, drained
1 can water cress, drained
2 c. each chopped celery and chopped green-red bell pepper
3-4 garlic cloves, chopped fine
7-10 spring onions, chopped fine
6 oz. vinegar
3 oz. water
3 oz. soy sauce
5-6 tbsp. oil
1 sm. can chicken broth

Soak meat in vinegar, water, soy sauce, and garlic. Refrigerate at least 2 hours, stirring every 30 minutes. (If time permits, soak overnight - stirring the last hour of refrigeration.) Drain well when ready to continue.

In large pot, heat oil on High, add meat and stir quickly until brown. Lower heat to a simmer, add spring onions, bamboo shoot, water cress, green peppers, and green beans.

If meat and vegetables seem too dry, add broth. Stir in bean sprouts and cabbage, cooking just long enough to soften. Turn heat off, add soy sauce and pepper to taste. Drain and cool for rolling, or freeze immediately for use later. (Rolling directions are usually on the back of egg roll skin packages along with frying directions).