1Shred the cabbage and chop up everything else and then in a very large bowl add all ingredients and mix well (you can use as much of the soy sauce as you want; I usually saturate it pretty good often using the entire bottle). Place in the refridgerator for at least 20 - 30 mins.
2. Heat oil (I prefer olive oil but canola oil may be used). Add mixture to the oil with tongs (about 2 cups at a time). Quick fry until the veggies are tender crisp or opague.
3. Remove from frying pan and place into stainless steel collinder to drain over a bowl. When all ingredients have have been fried and drained, place some in the center of an egg roll wrap and wrap and seal with a flour and water paste. Set aside until all of the mixture has been wrapped.
4. Heat canola oil (fry daddy is great for this process) and add egg rolls one by one turning frequently until they are golden brown on the outside. Place on paper towel to drain oil from egg roll. Serve with Plum Sauce or chinese spicy mustard.