Egg Rolls - cooking recipe

Ingredients

1 (1 lb.) pkg. egg roll wrappers
1 lb. ground beef
1 c. cabbage
1 c. bean sprouts
1 c. spring onions
1/2 c. celery
1/2 c. water chestnuts
1/2 c. mushrooms
2 Tbsp. soy sauce
1 1/2 Tbsp. cornstarch
1 tsp. salt
oil for frying

Preparation

Shred all vegetables.
Brown ground beef in pan; drain all grease.
Add vegetables to beef and cook for a few minutes. Vegetables should remain crisp.
Add soy sauce, cornstarch and salt.
Cook 3 minutes more.
Spread 1 tablespoon of filling in center of egg roll wrapper.
Fold 3 of the sides like a diaper. Moisten the edge of the fourth side with water; fold and seal edge.
Fry in oil until light brown.