Azumaya Egg Rolls - cooking recipe

Ingredients

1 1 lb ground pork or 1 lb ground chicken
1 teaspoon minced ginger (or a little more)
2 cups of finely chopped cabbage
1/4 lb bean sprouts
1/2 cup of shredded carrot
3 green onions, finely chopped
2 tablespoons oyster sauce (usually can be found at the grocery, but you can check your local Asian market)
black pepper
20 large square egg roll wraps
vegetable oil (for frying)
your favorite sweet and sour sauce

Preparation

Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
Stir in oyster sauce and season with black pepper.
Remove from heat & let mixture cool.
Use 2 tablespoons for each egg roll.
To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
Fry 2-3 minutes, turning occasionally, until golden brown.
Drain on paper towels.
Serve warm with sweet & sour sauce.