Preheat a large skillet or wok over high heat; add the 1 tbsp. cooking oil. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 minutes.
In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture. Set aside to cool for wrapping.
Place an egg roll skin with 1 point toward you. Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling.