Shrimp Egg Rolls - cooking recipe

Ingredients

1 lb. raw shrimp
1 tsp. cornstarch
1/8 tsp. salt
4 Tbsp. soy sauce
4 Tbsp. oil
1 Cup chopped onions or green onion tops
2/3 Cup grated carrots
3 Cups chopped cabbage
1 bag bean sprouts
2 tsp. grated fresh ginger root
4 Tbsp. soy sauce
4 Tbsp. oil
Egg roll

Preparation

Shell
and devein shrimp; cut into small pieces.
Combine cornstarch, salt and 4 Tbsp. soy sauce;
then add to shrimp.
Mix well.
Set aside while preparing vegetables.
Heat 4 Tbsp. oil over high heat.
Add shrimp and stir-fry until pink.
Remove shrimp from pan; set aside.
Heat 4 Tbsp. oil; stir in grated ginger root (cook for 1/2 minutes); add cabbage and stir-fry for 2 minutes.
Add onions and 4 Tbsp. soy sauce.
Mix and stir-fry for 1 minute.
Add carrots; stir-fry for 1 minute.
Add bean sprouts; stir-fry for 1 minute.
Return cooked shrimp to pan; mix well and stir--fry 1 minute.
Now transfer mixture to colander to drain and cool.
Fill wrappers by following instructions on package of egg roll wrappers.