4 cloves garlic, finely chopped
2 tbsp. oil
6 oz. diced shrimp (frozen or can)
1 chicken breast, fine diced
1 (1 lb.) can bean sprouts or Chinese vegetables
2-3 c. shredded cabbage
1/2 c. green onion, chopped
1/2 tsp. pepper
2 tbsp. soy sauce

Saute garlic in oil until golden. Add chicken and shrimp. Cook 1 minute. Stir in cabbage, onion and sprouts. Cook 4-5 minutes. Add soy sauce and pepper. Place 2 tablespoons filling at one end, roll up and seal with beaten egg or water. Deep fry in hot oil until golden brown. Makes 12 large egg rolls.

Egg roll shell can be bought in produce department of grocery store.