Eggrolls

This weekend, my son and his wife came over for eggrolls. I hadn't made them in awhile, and it is one of his favorite meals! They're a meal in themselves, full of vegetables and (usually) shrimp. I don't really use a recipe when making them, but follow a general guideline:

In just a couple of tablespoons of oil (like canola), saute whatever vegetables you prefer/ have available, like thinly sliced bell peppers, chopped green onions, chopped mushrooms, a clove of garlic (minced), thinly sliced onions, grated fresh ginger, bean sprouts, chopped water chestnuts - I've been known to throw in can of chow mein vegetables in a pinch! Thinly slice or shred a whole head of Napa cabbage, mix in with the sauteed vegetables, and cover for about 5 minutes, until the cabbage cooks down. Add 1/2 pound - 1 pound of salad shrimp and cook for 1 - 2 minutes more. Move the vegetables & shrimp to one side of the pan, and cook 2 - 3 beaten eggs until set, then mix in with the rest of the vegetables. Flavor mixture with 1/2 teaspoon - 1 teaspoon of toasted sesame oil (a few shakes of the bottle) and 1 - 2 tablespoons of soy sauce, to taste. Remove mixture to a bowl and let cool for about 15 minutes.

Place about 1/4 cup of slightly cooled mixture in middle of eggroll wrapper, bring side corners in to the middle, place bottom corner over mixture and roll, wetting last corner with a little water, sealing the roll. Heat 1/2 inch of vegetable oil in skillet, and brown egg roll on all sides. Serve with soy sauce, sweet chili sauce, Chinese mustard sauce, or sweet & sour sauce.