Egg Rolls

1 lb. ground sausage (or firm tofu, drained & crumbled)

1 t. minced ginger (or 1/2 t. ground)

2 C. thinly sliced & chopped cabbage

¼ lb. bean sprouts (or 2 C. additional cabbage)

1/2 C. shredded carrot

3 green onions, finely chopped (or 1 t. onion pwd.)

½ -1 t. sesame oil or 2 T. oyster sauce

20 egg roll wrappers

Vegetable oil for frying

Sweet & sour sauce

Stir-fry meat or tofu and ginger in large skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot & green onions; cook 2 min. Stir in sesame oil or oyster sauce. Let mixture cool. Use 2 T. filling for each egg roll. Place filling in a diagonal strip on center of wrapper. Fold bottom corner over filling & roll snugly half-way to cover filling. Fold both side corners into center (it should look like an opened envelope). Moisten edges of top flap & roll bottom up over flap to seal. Lay flap-side down until ready to cook. Deep-fry at 350-375, a few at a time, turning occasionally, until golden (approx. 2-3 min.). Drain on paper towels. Serve with sweet & sour sauce.