Chinese Egg Rolls

• 1 lb. (your choice) chicken, pork or shrimp
• wine
• salt
• pepper
• garlic
• 1 small cabbage, chopped up in thin slices or shredded
• 1 medium onion, sliced
• 1 pkg. bean sprouts
• 2 medium carrots, grated
• soy sauce
• dash of ginger
• 1 pkg. egg roll skins (leave in refrigerator until ready to use)

1. Cut shrimp in 2 to 3 pieces and slice chicken and pork in thin slices.
2. Marinate in wine, salt, pepper and garlic.
3. Put meat in hot oil, cook for approximately 3 minutes.
4. Then add all other vegetables.
5. Add ginger and soy sauce.
6. Leave pot uncovered and cook until all liquid is evaporated.
7. Directions on how to roll egg roll are on the package.
8. Put in hot oil to brown.
9. To remove excess oil, wrap in paper towels.
10. Ready to eat.

chicken, wine, salt, pepper, garlic, cabbage, onion, bean sprouts, carrots, soy sauce, ginger, egg roll skins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659113 (may not work)