Egg Rolls - cooking recipe

Ingredients

egg roll skins
1 lb. ground round
4 green onions, chopped
3 c. shredded cabbage
1 c. very thinly sliced celery
1/2 lb. bean sprouts
1/3 c. sliced water chestnuts
1 Tbsp. cornstarch, dissolved in small amount water
1 Tbsp. soy sauce
4 Tbsp. peanut oil
1 Tbsp. rice wine or sherry
1/2 tsp. sugar
salt and pepper to taste
1/2 tsp. m.s.g. (optional)
1 tsp. sesame oil (optional)
1 c. shredded carrots

Preparation

Heat wok or large skillet.
Add 2 tablespoons oil until very hot, but not smoking.
Stir-fry ground beef, breaking up meat with spoon for about 5 minutes or until it loses its pinkness.
Add green onions; stir-fry 1 minute.
Remove.
Add remaining oil; stir in vegetables.
Add seasonings.
Stir-fry to heat through.
Add fried cabbage and onion.
Mix well.
Put into colander to drain and cool.
Filling should never be used while warm.