1 c. chopped pork or chicken
1 c. chopped bean sprouts
1 c. chopped water chestnuts
1 c. chopped bamboo shoots
1/2 c. chopped scallions
1/2 c. chopped green pepper
1/2 c. chopped and ground cashews
1 1/2 tsp. grated ginger root or ginger
2 tsp. sugar
2 tbsp. soy sauce
1 pkg. egg roll wrappers

Cook pork in pan (add a little barbecue sauce). Mix all ingredients together. Fill each egg roll wrapper with 1 tablespoon mixture. Fold sides in and roll. Seal wrappers with mixture of 1 tablespoon cornstarch and 1/2 cup water. Fry in pot filled with Crisco (boiling hot). Use Chinese hot mustard and soy sauce for dip.