Ingredients:
1 lb ground beef or 1 lb ground pork or 1 lb ground chicken
1 teaspoon minced ginger ( or a little more)
2 cups of finely chopped cabbage
1/4 lb bean sprouts
1/2 cup of shredded carrots
3 green onions, finely chopped
2 tablespoons oyster sauce ( usually can be found at the grocery, but you can check your local Asian market)
black pepper
20 large square egg roll wraps
vegetable oil ( for frying)
your favorite sweet and sour sauce
Directions:
Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
Stir in oyster sauce and season with black pepper.
Remove from heat & let mixture cool.
Use 2 tablespoons for each egg roll.
To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
Fry 2-3 minutes, turning occasionally, until golden brown.
Drain on paper towels.
Serve warm with sweet & sour sauce.
Servings: 20
Time preparation: 30 min.
Time total: 60 min.