Egg Rolls - cooking recipe

Ingredients

1 pkg. egg roll wraps
1 head cabbage, shredded, steamed and drained
2 large onions, sliced thin, steamed and drained
1 can chow mein vegetables, drained
1/2 lb. frozen shrimp, cut up after cooking in boiling water and 1/2 tsp. salt
1 tsp. Accent

Preparation

Mix all together (except wraps) and drain again for a couple of hours.
Mix together cornstarch and water to make a thin paste. Lay 1 wrap so that it looks like a diamond shape.
Place about 2 tablespoons of the mixture in the center of the wrap.
Fold up the bottom corner.
Brush cornstarch on seams.
Fold sides to center. Roll up from the bottom and make sure flap seals.
Fry in hot deep fat until crisp and brown.