Served as main course. Non-vegetarian dish.

1 lb ground Beef or ground Pork or ground Chicken

1 teaspoon of 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

Black Pepper

20 large square Egg Roll Wraps

Vegetable Oil (for frying)

Your favorite sweet and Sour Sauce

Stir fry meat & ginger in a wide skillet over high heat untily 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). Fry 2-3 mintues, turning occasionally, until golden brown. Drain on paper towels. Serve warm with sweet and sour sauce.

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 20

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