Azumaya Egg Rolls

• 1 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 carrot
• 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

1. Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
2. Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
3. Stir in oyster sauce and season with black pepper.
4. Remove from heat & let mixture cool.
5. Use 2 tablespoons for each egg roll.
6. 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.
7. Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
8. Fry 2-3 minutes, turning occasionally, until golden brown.
9. Drain on paper towels.
10. Serve warm with sweet & sour sauce.

ground pork, ginger, cabbage, bean sprouts, carrot, green onions, oyster sauce, black pepper, egg roll, vegetable oil, your favorite sweet

Taken from www.food.com/recipe/azumaya-egg-rolls-113845 (may not work)