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FRIED SPRING ROLLS 
1/2 lb. ground beef
1/2 lb. ground pork
4 oz. chopped raw shrimp
1/2 lb. cabbage, shredded
1 c. water chestnuts OR
1 c. potatoes
1/2 c. bean sprouts
1/3 c. grated carrots
1/4 c. chopped fresh mushrooms
2 tbsp. chopped green onions
2 tbsp. soy sauce
1 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
1 beaten egg
20-30 won ton wrappers
Cooking oil for frying

Shell and devein shrimp. Thinly slice or chop water chestnuts or potatoes. In a big skillet, brown beef and pork until tender; add shrimp and vegetables. Saute for 3 minutes and stir in soy sauce, salt, sugar, and pepper; blend in beaten egg.

Cool for 15 minutes. Place 1-2 tablespoons on each won ton wrapper. Roll up and fold the edge, sealing with cold water.

Fry in hot oil to cover until golden brown. Serve with Sweet and Sour Sauce or Garlic Sauce.

Won ton wrappers are available in most supermarkets or in Oriental groceries.

Yield: 20-30 Fried Spring Rolls.

SWEET AND SOUR SAUCE:

1/4 c. sugar
1 tbsp. cornstarch
1/4 tsp. black pepper
1/2 c. meat broth or water
1/4 c. white vinegar
2 tbsp. soy sauce
2 tbsp. tomato catsup

In a saucepan combine sugar, cornstarch, and pepper. Add broth, vinegar, soy sauce, and catsup. Stir until cornstarch dissolves. Boil over moderate heat, stirring constantly until mixture thickens.
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