Asian Inspired Egg Rolls

• 1 lb Ground Meat
• 1 tsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 salt
• 1 ground black pepper
• 8 oz shredded cabbage (1/2 pound)
• 1 medium onion, chopped
• 2 each celery stalks, sliced on diagonal
• 1 can water chestnuts, chopped
• 1 can bean sprouts or 2 cups fresh, chopped
• 2 each green onions, chopped
• 4 clove garlic, chopped
• 1/4 cup cool water
• 1 tbsp corn starch
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil (optional)
• 1 packages egg roll skins/wrappers
• 2 tbsp cornstarch
• 2 tbsp cool water

1. Add all meat ingredients together, mix well.
2. Let sit 15 minutes to allow flavors to infuse.
3. Prepare onion, garlic and celery first
4. Heat 2 tablespoons of oil in largish sized stir-fry, wok or skillet, on medium high.
5. Add meat mixture, chop up and turn to cook
6. When the meat is about half way cooked, add the onion, garlic and celery.
7. Stir to combine.
8. Setup a large bowl with a bunch of paper towels at the bottom
9. When the onion is translucent, add the chopped cabbage and water chestnuts
10. Turn/stir until the cabbage is mostly cooked
11. Mix corn starch with water from sauce, add to pan, stir well, about 1-2 Minutes
12. Reduce heat to medium
13. Add rest of sauce ingredients to pan, stir for about 2 minutes.
14. Add green onions and bean sprouts, stir to combine, cook for about 1 minute well stirring.
15. Turn of heat, give one last stir.
16. Transfer to the bowl with paper towels at the bottom.
17. Allow to cool down so you can handle it without burning yourself, about 15-20 minutes.
18. Mix the assembly cornstarch and water.
19. This will be the "glue" that holds the wrapper together.
20. I pretty much followed the instruction on the wrappers I bought.
21. Pretty straight forward.
22. A picture explains it the best, please refer to this step picture.
23. Layout a wrapper, using your finger, run a line of the "glue" along the top two edges, see picture.
24. Place some of the filling in the middle, leave about an inch from the edge, roll like the picture in the prior step.
25. I find if you try to make it to right, the wrapper will rip.
26. So just snug it a little, let the "glue" hold it together.
27. Put enough oil in a pan to go about half way up the wrapped rolls.
28. I found medium heat was just right on my stove-top.
29. I don't have a thermometer, so it was all guess work, trail and error.
30. I started on medium high, but they cooked to fast, got too dark.
31. Carefully place egg rolls in the hot oil, don't overcrowd them.
32. Just keep an eye on them and flip them over when they look right to you.
33. Mine were about 2 1/2 minutes the first side, and 1 1/2 minutes the second side
34. We just had a variety of sauces, some dipping sauce, mustard, mayonnaise and hot sauce
35. I tried to be neat, I really did, just reside yourself, this is a messy proposition.

ground meat, cornstarch, soy sauce, oyster sauce, salt, ground black pepper, cabbage, onion, celery stalks, water chestnuts, bean sprouts, green onions, clove garlic, water, corn starch, soy sauce, oyster sauce, sesame oil, egg roll, cornstarch, water

Taken from cookpad.com/us/recipes/359216-asian-inspired-egg-rolls (may not work)