Cut the cabbage into sizes that will fit in the food processor. Slice the steak roughly, Put the steak, salsa, and cabbage in the food processor and pulse until the steak and cabbage are about the same size as the rice. Mix with the rice in a large bowl. Add the ground ginger, sherry, soy sauce, and sesame oil. Mix thoroughly. Taste for seasoning.

Put some water in a small bowl and have it ready with the egg roll skins and filling.

Put some of the filling in the center of the egg roll skin.

Fold the bottom of the skin over half of the filling.

Bring the sides in and fold them to close the sides of the roll.

Bring the bottom of the egg roll skin up and roll it tightly up leaving an inch or so unrolled.

Put your finger in the bowl of water and paint the top flap of the skin.

Finally, roll the top flap over the rest of the egg roll and seal it with your finger.