Gather the ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with paper towels and place a wire cooling rack over it.
Prepare the Ingredients
Shred the cabbage and carrots with a food processor or box grater.
Using a knife and cutting board, chop the bamboo shoots, water chestnuts, and mushrooms. Mince the garlic.
Cook the Cabbage Filling
In a large skillet, brown ground sausage until fully cooked.
Add the prepared cabbage, carrots, bamboo shoots, water chestnuts, mushrooms, and garlic to the cooked sausage. Saute until cabbage is tender, stirring frequently.
Stir in rice (or red wine) vinegar, soy sauce, kosher salt, granulated sugar, ground ginger, and freshly ground black pepper. Cook for another 2-3 minutes. Remove from heat, and allow to cool for at least 20-30 minutes.
Assemble the Egg Rolls
To prepare the egg rolls, add a generous one-quarter cup of filling to each egg roll wrap.
Coat edges of wrap with water and roll halfway, from corner to corner. I like to smear a little water along the edges of the wrapper to help hold things in when they are cooking.*I once used a cornstarch paste to seal the wrappers, but the producers now have cornstarch on the wraps, so it is not necessary. If you need more than water for sealing, simply make a paste with 1/3 cup water with 3 tablespoons cornstarch.
Fold over sides, being careful not to create any gaping holes for the filling to fall out. Continue rolling to seal the top edge. The tighter you roll, the better.
Place egg rolls on a baking sheet lined with waxed paper. Repeat until filling is gone. You may freeze extra filling, if you have any.*At this point, the egg rolls may be placed in the freezer. Freeze for 20-30 minutes, and then place frozen rolls in a freezer bag for use later.
Time to Deep Fry
Heat a large Dutch oven with peanut (or vegetable) oil, filled to 3-4 inches, to 350-360 degrees. Fry rolls 3-4 at a time, turning twice, until a nice golden brown, for about 2-3 minutes.Alternately, you may bake the egg rolls on a baking sheet lined with parchment paper or a silicone baking mat in a 400 degree oven. Lightly coat each roll with a little oil. Bake for 20-30 minutes until golden brown.
Remove rolls with a wire strainer and place on the prepared baking sheet. Place in a warm 350 degree oven until all are done. Repeat with the remaining rolls.
Serve Egg Rolls warm with sweet and sour sauce, plum sauce, or hot mustard. Serves 8-10.