Egg Roll Stir-fry

So this one is one of the wife's favorites, so about once every month or two I have to make it.  It came about when we lived in Albuquerque and we had not found a good oriental place to eat.  Looking to come up with a stir-fry that was healthy and cheap and tasted good was the mission.  Having a love for fried egg-rolls, spring rolls or pretty much anything fried off an asian buffett the simplest answer was to take the guts out of the egg roll and put them on rice.

Ingredients list was based off reading some recipes for egg rolls online that I just concocted together somehow.

• Half small head of cabbage (about 1 1/3 pound) shredded
• large can of stir-fry vegitables (28 oz is what we used this time) otherwise use below
• 1/4 cup waterchestnut, canned
• 1/4 cup bamboo shoots, canned
• 2 cups bean sprouts
• 2 cloves garlic - minced
• 4 ea - green onion
• 1 ea - anaheim or pablano chili pepper - minced
• 7 shitake mushrooms or small package pre-sliced
• 2 eggs
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon corn starch
• 1/4 cup sherry wine (we have the cooking variey we have always used for this)
• 1 tablespoon sugar
• 3 tablespoons peanut oil
• 1/2 pound shrimp (more if you like)

(sorry forgot the picture until after I had already dove in)

1. Heat oil in wok over medium heat
2. add garlic and pepper - saute to bring out areomatics (2-3 minutes)
3. add mushrooms and sherry - cook till mushrooms are softened
4. add cabbage and onion, cook down 5-10 minutes
5. add can of vegitables - drained
6. add shrimp and stir
7. push everything up onto the sides of the wok exposing a well in the center
8. spray center with some cooking spray - crack eggs into well and scramble till almost done
9. mix up ingredients with egg
10. add sauce over mixture
11. turn off heat, stir and cover till served

Serve over brown rice with salt, pepper, and soy sauce on side

w/o rice it is roughly 290 calories a serving