Egg Rolls

Makes 20

1 lb lean ground beef, pork or chicken

1 t. minced ginger

2 c finely chopped cabbage

1/4 lb bean sprouts

1/2 c shredded carrot

3 green onions, finely chopped

1 T soy sauce

1 pkg large square wonton wrappers

vegetable oil for deep-frying

a little cornstarch mixed with water, for sealing wrappers

Chinese mustard or sweet & sour sauce, for dipping

Preparation:

Stir-fry meat and ginger in skillet over high heat until lightly browned.  Add cabbage, bean sprouts, carrot and green onions.  Cook 2 mins.  Stir in soy sauce.  Let mixture cool. 

Folding:

1.  Place 2 T filling diagonally on wrapper.  (One corner towards opposite corner.)

2. Fold corner over filling; roll snugly half-way to cover filling.

3. Fold up both sides snugly against filling; moisten edges of last flap.

4. Roll over flap and seal with a little cornstarch/water mixture.  Lay flap-side down until ready to cook.

Cooking:

Deep-fry at 350 degrees, a few at a time, turning occasionally, until golden, 2-3 mins.  Drain on paper towels.  Serve warm with Chinese mustard or sweet and sour sauce.