2 lb. hamburger, browned
1 sm. head green cabbage, chopped
5 leaves bok choy, chopped
3 pkgs. egg roll skins
3 egg whites
6 carrots, slivered
1 c. cellophane noodles
3 pkgs. bean sprouts
1 lg. white onion
2 tsp. ginger root, grated
1 bunch green onions, chopped fine
5 tsp. Tabasco
3 tbsp. peanut butter
5 tbsp. soy sauce
1/4 tsp. Chinese 5 Spices

In wok brown hamburger and drain; set aside. Saute one minute each, all vegetables. Toss in noodles and hamburger. Add spice and peanut butter; saute 3 minutes.

Put approximately 2 tablespoons mix in each egg roll skin; roll as directed on back using egg whites to seal by putting in thin layer of egg white all along inner edge. Deep fry at 400 degrees until brown. Remove and drain. Serve with hot Chinese mustard and sweet and sour sauce.