Cabbage Rolls

4 T oil (Use a combination of canola and dark sesame seed oil)
one small head of cabbage, finely sliced, or shredded by food processor
1 cup shredded carrots
1/2 c water chestnuts, chopped
1/2 c green onion, sliced
cilantro leaves
Mushrooms, sauted in butter

1/4 c light soy sauce
1 T dry sherry
1 T corn starch

Egg roll wrappers, prepackaged, as needed, at least 8 should be needed

Canola or peanut oil for frying

Place oil in large skillet, and heat. Add cabbage, and saute 3-4 minutes, add carrots, saute another 1-2 minutes. I separately saute the fresh mushrooms in butter, and add those to the mixture. You could also add fresh or dried shitakes. If using dried shitakes, reconsitute with water. Other optional ingredients would be shrimp, fresh bean sprouts or green snow peas.
Add green onion, water chestnuts.
Mix soy sauce, sherry, and cornstarch in a cup until combined, then add to skillet and heat until a thick sauce forms.
Turn off heat.
Add cilantro leaves.

Fill egg roll wrappers, seal ends with water before closing. Try to get as much excess air out of the egg roll, so that it does not expand when fried.
Heat oil to 350 degrees and fry until golden, about 2-3 minutes.