1 c. meat (chicken, ham, pork, beef, shrimp, etc.)
1 tsp. cornstarch
3 tbsp. soy sauce
Oil (vegetable or peanut)
2-3 chopped green onions
A mixture of vegetables
1 tbsp. flour
Packaged egg roll wrappers

Vegetables: Frozen Chinese vegetables or any of the following: Cabbage, celery, bean sprouts, water chestnuts, red bell pepper, pimento, spinach.

Heat 1-2 tablespoons oil in wok until hot. Add meat, finely chopped and green onion. Cook for 1 minute and remove from wok. Add a little oil and stir fry vegetables for 2 minutes until limp. Return meat mixture to wok and toss with vegetables. Add 1 teaspoon soy sauce. Remove to colander to drain and cool.

Stir together 1 tablespoon flour and 2 tablespoons water to use as sealer for wrappers. Lay one wrapper on counter with one corner toward you. Put in 3 tablespoons filling. Fold up bottom corner. Brush sealer on left and right corners of wrapper and fold over to meet with bottom corner. Brush top corner with sealer and fold down to seal.

To fry: Heat 3 inches oil in wok or fryer to 375 degrees. Place eggroll in oil and fry for approximately 3 minutes until golden brown. Turning once. Remove to paper toweling and drain. Keep eggrolls warm in 250 degree oven until all are cooked. Serve with soy sauce, sweet and sour sauce or hot mustard.

Eggrolls can be made ahead and stored before frying. 24 hours in refrigerator, 1 month in freezer.

Note: If meat is raw, cook for 2 minutes before adding green onion then proceed.