| 1 | Fill a large saucepan with water. |
| 2 | Add the ginger, garlic, sugar and salt and bring to a boil over high heat. |
| 3 | Add the shrimp and cook until they curl and turn pink, about 1 minute. |
| 4 | Discard the garlic and ginger and, using a slotted spoon, transfer the shrimp to a sieve to drain; let cool slightly, then cut in ?inch dice. |
| 5 | Set aside. |
| 6 | Bring the water in the saucepan back to a boil over high heat. |
| 7 | Halve, core and finely chop the cabbage. |
| 8 | You should have 6 cups. |
| 9 | Add the cabbage, onion and celery to the water and cook until the cabbage is bright green, about 1-?minutes. |
| 10 | Drain thoroughly in a colander and set aside to cool slightly. |
| 11 | Press down to extract any excess water from the vegetables. |
| 12 | In a large bowl, combine the reserved shrimp and the barbecued pork; season with salt to taste. |
| 13 | Add the vegetables and mix well. |
| 14 | Divide the filling into 12 equal portions. |
| 15 | Place an egg roll wrapper on a work surface like a diamond, with a tip facing you. |
| 16 | Keep the remaining wrappers covered. |
| 17 | Place one portion of the filling in a horizontal line across the bottom third of the wrapper, then fold the tip closest to you over the filling toward the center. |
| 18 | Lightly brush the side tips of the wrapper with some of the beaten egg, then fold them into the center. |
| 19 | Brush the surface with egg and roll up the wrapper from the bottom. |
| 20 | Brush the top tip with egg; fold toward you to seal the cylinder. |
| 21 | Repeat with remaining wrappers and filling. |
| 22 | Heat a wok over high heat for 45 seconds. |
| 23 | Add the peanut oil and heat to 350°F. |
| 24 | Add 4 egg rolls to the wok and fry, turning frequently with tongs or chopsticks, until golden brown, 4 to 5 minutes. |
| 25 | Transfer to a colander or large sieve set over a bowl to drain. |
| 26 | Repeat with the remaining egg rolls, 4 at a time. |
| 27 | Serve immediately with the mustard sauce. |
| 28 | Makes 12 egg rolls. |
| 29 | This is truly a creation of the chinese-american restaurant. |
| 30 | There is no such thing as an egg roll in china. |
| 31 | There are spring rolls, delicate finger-size cylinders filled with bean sprouts, scallions, shrimp and pork, encased in a paper-thin skin. |
| 32 | Egg rolls on the other hand are usually filled with a bewildering variety of ingredients, mostly chopped cabbage. |
| 33 | It is, however, possible to create a fine egg roll such as the one here. |
| 34 | Recipe from food & wine, november, 1991 |
