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EASY EGG ROLLS 
1/2 c. onion, chopped
1 tbsp. oil
1/2 lb. ground cooked meat, poultry or chopped shrimp
1 clove garlic, crushed
1 tbsp. soy sauce
1 can water chestnuts, thinly sliced
2 c. cabbage, chopped
8 egg roll wrappers
1 tsp. cornstarch
1 tbsp. water
2 c. oil for deep frying

Saute onion in oil until soft. Stir in meat, garlic, soy sauce and cabbage. Cook until browned. Add water chestnuts and mix well. Drain and discard excess liquid. Cool. Mix cornstarch and water in small bowl. Spoon about 1/3 cup filling on lower half of each egg roll wrapper. Fold bottom edge of wrapper up to cover filling, fold left and right edges toward center. Moisten with cornstarch and water mixture. Roll up to seal. Deep fry a few at a time in hot oil, 375 degrees until golden brown (about 3 minutes); turn once during cooking.
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