1 pound raw shrimp
1 teaspoon cornstarch
1/8 teaspoon salt
4 tablespoons soy sauce
4 tablespoons oil
1 cup chopped onions or green onion tops
2/3 cup grated carrots
3 cups chopped cabbage
1 bag bean sprouts
2 teaspoons grated fresh ginger root
4 tablespoons soy sauce
4 tablespoons oil
Egg roll wrappers

Shell and devein shrimp; cut into small pieces.

Combine cornstarch, salt and 4 tablespoons soy sauce; then add to shrimp. Mix well. Set aside while preparing vegetables.

Heat 4 tablespoons oil over high heat. Add shrimp and stir-fry until pink. Remove shrimp from pan; set aside.

Heat 4 tablespoons oil; stir in grated ginger root (cook for 1/2 minute); add cabbage and stir-fry for 2 minutes. Add onions and 4 tablespoons 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.