18 eggs
3 tbsp. cornstarch
2 1/4 c. water
Oil as needed

Beat eggs. Add cornstarch. Beat in water. Heat oil in 8 inch frying pan or wok and pour 1/4 cup of batter into pan. Fry lightly, turn and fry on other side.

To prepare egg rolls: To each skin, add 1/4 cup of meat mixture and fold as follows. 1. Fold one corner in beyond the center. 2. Fold both side corners in. 3. Roll down the top corner and seal. Yield 24 skins.