Another Misguided Egg Roll Recipe

You may or may not be familiar with the original Somewhat Misguided Egg Roll Recipe (his, which makes for pretty good dumplings), but regardless I've made another version. I wanted to use up napa from the CSA basket, so I did some research and decided to try this recipe. After looking over the comments and adjusting for stuff I wanted to use up from the fridge and freezer I ended up with something like this (marked out stuff is what I did, with what to do in the future next to it):

Stirfry over high heat until fragrant, 30 seconds:

4 tablespoons vegetable oil 

4-inch grated fresh ginger
8 cloves garlic, finely chopped

 

Add and stirfry for 2 minutes:

9 scallions, sliced thinly
4 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips

 

Add, bring to boil, and simmer 5 minutes, until veggies are soft:

10 cups 8 cups Napa cabbage, shredded
1 cup 2 cups shrimp stock

1/2 cup soy sauce

1/4 cup sugar

2 little bags of salad shrimp

 

Add, then rest 15 minutes and strain if too wet:
1/4 cup sesame oil

some chopped cashews

 

Fill with 1/3ish cup of filling, roll, and fry until golden brown:
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
little bowl of water for sealing edges

The flavor was good, but since I A) inadvertently added too much liquid, and B) then tried to cook it off, the filling was rather soft. We think we'll try it again with the correct cooking time and see how that batch turns out. In terms of other feedback: This quadruple batch only made 16 reasonably sized egg rolls, so I can only assume that the original recipe used dumpling/wonton wrappers instead of actual egg roll wrappers. It could stand to have more cabbage, so I'd probably do something like 10 cups minimum.

We also need to learn to make sweet and sour sauce. We've tried a few versions now, and this latest one tasted like sweet and sour ketchup...