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KOREAN EGG ROLLS 
1 lb. ground beef
1 can sauerkraut, drained
1 lb. bean sprouts
2 green onions, minced
2 tsp. cornstarch
1 tsp. sugar
1 tsp. ginger
1 tbsp. sesame seed
2-3 tbsp. soy sauce
1 lb. egg roll skins

Brown beef - drain - mix all ingredients except skins. Cut skins in 4 pieces. Place 1 tablespoon mix in center of skin. Moisten edges with water and seal. Deep fry - about 3 minutes or until brown, 360 degrees.
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