Korean Deep Fried Egg Rolls(Twigim Man Du)

• 1 pkg. wonton skins (50)
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 medium onion
• 1 green onion, chopped
• 1 c. chopped cabbage
• 1 can bean sprouts, rinsed
• 1 tsp. ginger juice
• 1 Tbsp. soy sauce
• 1 tsp. salt
• 1 Tbsp. sesame oil
• dash of pepper
• 1 egg for sealing dumplings
• oil for deep frying

1. Using no oil, fry beef and pork.
2. Briefly cook cabbage in boiling water; drain very well and add to meat mixture.
3. Rinse, drain and chop bean sprouts.
4. Combine all vegetables and seasoning ingredients.
5. Brush each wonton skin with beaten egg.
6. Center 1 tablespoon filling and fold diagonally into triangle shape, forcing out air and pinch-sealing completely to form dumplings. Deep-fry in 375u0b0 oil, until just golden.
7. Makes 50.

wonton skins, ground beef, ground pork, onion, green onion, cabbage, bean sprouts, ginger juice, soy sauce, salt, sesame oil, pepper, egg, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851651 (may not work)