Terri

In a large heavy pot, heat oil.  Add the cabbage and carrots; cook over medium-high heat for 3-4 minutes, or until cabbage is wilted and bright green.  

Stir in soy sauce; add the garlic and ginger; cook for 1 minute, stirring frequently.  

Remove from heat and stir in scallions, shrimp, cilantro, basil and (if desired) salt.  Remove to a bowl and bring to room temperature.  

(When working with egg-roll wrappers, cover them with a damp kitchen towel so they won’t dry out.)  

Stuff wrappers one at a time.  Place one tip facing you like a diamond shape on a flat work surface.  Place 1/3 cup of filling 1-inch from the bottom point and across the wrapper to within I-inch of each side.  

Fold bottom tip up over filling and roll away from you halfway up.  Brush egg over exposed edges with a pastry brush.  

Fold in 1-inch side tips and finish rolling tightly.  Place on a plate seam- side sown.  Repeat procedure with the rest of the wrappers.  Keep finished egg rolls covered with a damp towel.

Heat 1½ cup of oil in a 10½-inch skillet until it begins to bubble a bit on top.  (To test for temperature, drip a cube of white bread into oil; it should brown within 1 minute.)  

Add 3 or 4 egg rolls at a time to the oil and fry for 2-2½ minutes on each side, or until golden brown.  Drain on a paper towel.  

Serve immediately with soy sauce, Chinese duck sauce or Chinese mustard for dipping.