This is one of my mom's most famous dishes. She's been making it for years.
1 lb ground pork
4 cups shredded cabbage
1 carrot, peeled and shredded
1 potato, peeled and finely diced
1/4 soy sauce
1/4 cup water
1 small can bean sprouts, drained
1 small can shrimp, drained
12 eggroll wrappers
vegetable oil for frying
In a large deep frying pan, brown ground pork. Stir in cabbage, carrot and potato and cook, stirring, til cabbage is tender, about 20 minutes.
Stir in soy sauce, water, bean sprouts and shrimp and cook another 5 minutes, or til heated through and liquid is absorbed.
Using directions on eggroll wrapper package, divide pork mixture between wrappers and seal.
In a large deep pot or wok, fry eggrolls in hot oil til golden brown on both sides.
Serve with your favorite dipping sauce. We used two varieties of sweet and sour.