Egg Rolls And Spring Rolls (Great For The Freezer!) - cooking recipe

Ingredients

2 (2 lb) packages egg roll wraps
12 ounces ground pork
4 ounces shrimp, fresh or 4 ounces frozen shrimp
2 cups bean sprouts, fresh
3 cups cabbage, shredded
1/2 cup carrot, shredded
1/2 cup mushroom, chopped
1/2 cup onion, chopped
oil
1 egg yolk, beaten
Seasoning for Meat
1 egg
1/2 teaspoon gingerroot, chopped
2 tablespoons sherry wine
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil or 1 tablespoon cooking oil
Seasoning for Vegetables
2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon soy sauce
2 tablespoons sesame oil or 2 tablespoons cooking oil
Seasoning for Shrimp
1 tablespoon sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cornstarch

Preparation

Marinate meat with seasoning; set aside.
Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
Add seasoning for vegetables; toss to coat.
Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
Toss quickly for another minute.
Remove from heat.
In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
To Assemble:
Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
Roll into a complete cylinder shape. Press firmly to seal.
To freeze:
Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
To Cook and Serve:
Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.