This is the first time I've made egg rolls. I put a recipe together that was a compendium of other recipes. They included of course all the things that are coming out of the garden right now. I added 50% to the recipe. I figured I would go through a packet and a half of wrappers, but nope. It only made 22. And that is about how many come in a packet. So below I have a new recipe adjusted for how much it really makes.
Saute shrimp in oil in a very large pan until just done. Remove from pan and cool. Chop into small pieces.
Add mushrooms, ginger, and garlic to pan and cook until mushroom are soft. Add the liquids and sugar and stir to deglaze pan. Add the onions and carrots and mix very well to get the garlic and ginger well incorporated. Add cabbage, stir, and cook until soft. Drain well.
Put the egg roll wrapper so one of the points if facing down. Put 1/4 c of the cabbage mixture and some of the shrimp onto the middle bottom of the egg roll. Form it the mixture so it is in a rough tube shape. Moisten the top corner. Fold the bottom corner up and over the mixture. Then fold each side corner in. Tightly roll it up. Deep fry at 375F for 3-4 minutes or until brown. Flip in the middle. Don't crowd them too much or the oil will get too cool. Drain on newspaper covered by paper towels.
All of mine except one are getting frozen. I'm going to taste test that one for lunch.