For the sweet & sour sauce –

4 1/2 tsp cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 white vinegar
2 Tbls ketchup
1 tsp soy sauce
Bring to a boil, cook & stir 1-2 minutes until thickened, remove from heat to cool

6 uncooked shrimp cut into bite sized pieces
1 lb mung bean sprouts
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1/2 tsp pepper
1/4 tsp salt
12 egg roll wrappers

In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.

In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Makes 1 dozen