Egg Rolls

Cabbage, chopped
Scallions, minced
Celery, chopped fine
Pork, cooked, chopped fine
Water chestnuts, chopped fine
Ginger, minced
Garlic, smashed
Bean sprouts
Bamboo shoots, chopped
Soy sauce
Pinch of sugar (used to 'harmonize' flavors)
Pinch of 5 spice powder
Rice wine or cooking sherry
Egg Roll Skins
Sweet and sour plum sauce

In a hot wok with a minimum amount of oil, combine chopped cabbage, scallions, celery, pork, water chestnuts, ginger, garlic, bean sprouts, and bamboo shoots. Cook, stirring constantly, until cabbage is cooked. Season mixture with soy sauce, sugar, 5 spice powder, and rice wine or cooking sherry. Drain and cool filling. Filling can be kept for 3 days in the refrigerator or for several months in the freezer.

Roll drained and cooled filling in egg roll skins; seal with flour and water paste. Fry in wok with hot oil at 400 degrees. Pull out with a strainer when golden brown. Serve with plum sauce.

To freeze egg rolls: Cook to just slightly brown; drain and freeze. Re-fry when you remove from the freezer; second frying increases crispness.