Shred or finely chop:

8 carrots
3 to 4 bunches green onions
1 lg. handful of bean sprouts
2 green peppers
1 sm. cabbage

Cook 1 pound of ground pork (NOT sausage) in wok. Remove from wok and drain fat. Stir-fry quickly the vegetables in a small amount of oil. Add 2 tablespoons of sesame oil and soy sauce to taste (I use about 1/2 to 1 cup). Add the pork to the vegetables in the wok and mix together. Remove from heat and let cool briefly. Follow directions on egg roll wrapper package for assembling. Fry in oil in wok. Serve immediately with sweet and sour sauce (Kraft makes a good one).