Egg Rolls

Step 1: Stir-fry meat and ginger in skillet over high heat until lightly browned. (2-3) minutes.

Step 2: Add cabbage, bean sprouts, carrots and green onions to skillet, cook until cabbage is done. About 3-5 minutes if heat is high enough.

Step 3: Stir in soy sauce. Remove from heat and let mixture cool for 10 minutes.

Step 4: Use 2 tablespoons filling for each egg roll.

Step 5: Lay wrapper on counter with one of the points facing up, like a diamond.

Step 6: Put 2 tablespoons of mixture in the middle of the diamond in a rectangle. Do not go to the edges, just in the middle.

Step 7: Fold the bottom of the wrapper corner up over the mixture.

Step 8: Fold in the side corners over the mound.

Step 9: Brush the top corner of the diamond with water and roll up wrap tightly to enclose the filling, sealing roll with the top flap.

Step 10: Place on a plate until all are assembled.

Step 11: In a large skillet, heat oil to 350-375 degrees and place rolls flap down, a few at a time in pan.

Step 12: Turn occasionally until golden. 30 to 60 seconds. They brown quickly if grease is hot. Drain on paper towels.

Step 13: Baking option: Be warned- They are no where near as good as the fried ones. Heat oven to 400 degrees. Place rolls on a baking sheet coated with cooking spray. Lightly brush the tops with olive oil and bake until golden. (10-12 minutes).

Step 14: Enjoy with your favorite dipping sauce!