Egg Rolls

• egg roll skins
• 1 lb. ground round
• 4 green onions, chopped
• 3 c. shredded cabbage
• 1 c. very thinly sliced celery
• 1/2 lb. bean sprouts
• 1/3 c. sliced water chestnuts
• 1 Tbsp. cornstarch, dissolved in small amount water
• 1 Tbsp. soy sauce
• 4 Tbsp. peanut oil
• 1 Tbsp. rice wine or sherry
• 1/2 tsp. sugar
• salt and pepper to taste
• 1/2 tsp. m.s.g. (optional)
• 1 tsp. sesame oil (optional)
• 1 c. shredded carrots

1. Heat wok or large skillet.
2. Add 2 tablespoons oil until very hot, but not smoking.
3. Stir-fry ground beef, breaking up meat with spoon for about 5 minutes or until it loses its pinkness.
4. Add green onions; stir-fry 1 minute.
5. Remove.
6. Add remaining oil; stir in vegetables.
7. Add seasonings.
8. Stir-fry to heat through.
9. Add fried cabbage and onion.
10. Mix well.
11. Put into colander to drain and cool.
12. Filling should never be used while warm.

egg roll, ground round, green onions, cabbage, very, bean sprouts, water chestnuts, cornstarch, soy sauce, peanut oil, rice wine, sugar, salt, sesame oil, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075206 (may not work)