Ingredients (2 Persons)

Directions

• Step 1
  In a large skillet over medium heat, cook the cabbage, carrot, onion, celery, garlic, ginger, sesame oil, black pepper, and salt until the vegetables are tender, about 5 minutes.
• Step 2
  Add the cooked shrimp, pork, and chicken (if using) to the skillet and cook for an additional 2 minutes.
• Step 3
  Stir in the soy sauce and cook for 1 minute.
• Step 4
  Remove the skillet from the heat and allow the mixture to cool slightly.
• Step 5
  Lay an egg roll wrapper on a flat surface and spoon a heaping tablespoon of the vegetable filling in the center.
• Step 6
  Fold the bottom corner of the wrapper over the filling and tuck it in slightly. Fold the left and right corners in towards the center. Roll the egg roll up and press the top corner down to secure the egg roll closed.
• Step 7
  Repeat the process until all of the filling has been used.
• Step 8
  Heat a large skillet over medium heat and pour in enough oil to cover the bottom of the skillet. Fry the egg rolls in the hot oil until golden brown, about 1-2 minutes per side.