Egg Rolls - cooking recipe

Ingredients

25 egg wraps (found in freezer section in store)
1 1/2 to 2 lb. beef
water chestnuts, chopped
3 shredded carrots
medium onion, chopped
2 tsp. garlic
pepper to taste
soy sauce to taste
1 egg

Preparation

Cook meat; drain. Add onion, carrots and chestnuts. Cook in skillet until tender. Add garlic, pepper and soy sauce. Allow meat mixture to cool completely. Wrap 2 tablespoons in wrapper; follow directions on package on how to wrap egg rolls, then dip finger in raw egg that has been beaten to seal the wrapper.