Egg roll wrappers
5 c. cabbage (1 sm. head)
1 can bean sprouts, chopped
1/2 c. chopped mushrooms
1/2 c. chopped green pepper
1 c. chopped celery
1 can chopped water chestnuts
1 can bamboo shoots, chopped
Ginger root, grated
Garlic clove, chopped

OPTIONAL INGREDIENTS:

Sausage
Chicken
Shri mp
Onion
Soy sauce

Stir fry all ingredients together in 2 tablespoons of oil. Add seasonings to taste. (The more the better.) When vegetables are soft not mushy and flavors are just right, remove mixture from heat. Spoon 2 tablespoons of mixture onto egg roll wrappers. Roll the wrapper around the filling, tuck in the edges and seal with a mixture of egg and water brushed onto the roll. Drop roll into hot oil and cook until golden brown. Drain, then serve with sweet and sour sauce or soy sauce.