• 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 3 cups cabbage and 2 medium carrots with a food processor or handheld grater.
• Using a knife and cutting board, chop 1 cup bamboo shoots, 1/2 cup water chestnuts, and 1/3 cup mushrooms. Mince 1 tablespoon minced garlic.

Cook the Cabbage Filling

• In a large skillet, brown 1/2 pound bulk sausage until fully cooked.
• Add the prepared cabbage, carrots, bamboo shoots, water chestnuts, mushrooms, and garlic to the cooked sausage. Sauté until cabbage is tender, stirring frequently.
• Stir in 1 tablespoon rice vinegar (or red wine vinegar), 1 tablespoon soy sauce, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon 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 using 1 package egg roll wraps.
• Coat edges of wrap from 1/3 cup 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 Oil (or lard), filled to 3-4 inches, to 350℉-360℉. 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℉ 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℉ 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.