Egg Rolls

2 Tbsp Oil (Peanut)
8 Cups Cabbage - Finely Shredded
2 Cups Carrots - Coursely Grated
3 Tbsp Soy Sauce
3 Cloves Garlic - Finely Minced
1 Tbsp Ginger - Finely Minced
4 Scallions w/ Tops - Sliced Thin
1/2 Lb. Shrimp - Cooked, Shelled, & Coarsely Chopped
1/4 Cup Basil Flakes
12 Egg Roll Wrappers
1 Egg - Lightly Beaten
1 1/2 Cup Peanut Oil
Salt to taste
In a Wok or large heavy pot, heat 2 tbsp oil
Add cabbage and carrots, cook over med. heat 3 - 4 min. or until cabbage is wilted & bright green
Add soy sauce & stir
Add garlic & ginger, cook 1 more min.
Remove from heat and add scallions, shrimp, cilantro, basil & salt
Remove to bowl & cool to room temperature
Place wrapper on flat surface w/ point facing you
Put 1/3 cup stuffing 1" from corner closest to you
Brush egg over exposed edges
Fold in 1" side tips and finish rolling tightly
Place on plate seam side down
Heat 1 1/2 cups oil in 10 1/2" skillet until oil begins to bubble on top
Fry egg rolls 3 or 4 at a time 2 to 2 1/2 min on each side or until golden brown
Drain on paper towel & serve hot
Keep wrappers & completed egg rolls covered W/ a damp towel while making
Oil temp is ok if a cube of white bread browns in 1 minute