1/2 c. finely chopped onion
1/2 lb. (1 c.) ground pork, beef or chicken
1/2 tsp. garlic
Salt
1 (16 oz.) can bean sprouts, well drained or 3 c. fresh bean sprouts
8 sheets egg roll wrappers
1 tbsp. water
1 tbsp. oil
1 tbsp. soy sauce
1 tsp. cornstarch

Fry onion in oil until soft. Stir in meat, garlic salt and soy sauce. Cook until browned. Add bean sprouts (can add shredded cabbage) let everything cook together until cabbage is done. Drain and discard any excess liquid. Cool filling. Spoon about 1/3 cup filling on lower half of each egg roll wrapper. Mix cornstarch with water, and moisten edges. Fold bottom edge up just to cover filling and fold left and right edges 1/2 inch toward center. Moisten all edges with cornstarch paste and roll up to seal. Deep fry a few rolls at a time in hot oil 375 degrees until golden about 3 minutes. Drain. Serve hot with mustard and catsup.