1/2 lb. hamburger
1 tsp. sherry
1/2 tbsp. cornstarch
1/4 tsp. black pepper
1 tbsp. brown sugar
1 tbsp. Gravy Master - Kitchen Bouquet, etc.
2 tbsp. cooking oil (to cook filling)
3 1/2 tsp. salt
Few slices ginger root
1/4 lb. celery, shredded
1/4 lb. onions
1 1/2 lb. cabbage
2 tbsp. flour
1/2 tsp. M.S.G. or Accent
1 lb. bean sprouts (canned)
Egg roll skins - about 1 lb. (18 skins)
1 qt. cooking oil, to fry finished rolls

Mix hamburger, sherry, cornstarch, pepper, sugar and gravy syrup in large bowl. Put oil in larger saucepan, add salt and ginger, celery and onion - cook 3 minutes. Add mixed hamburger, stir and separate into small pieces. When cooked, put in colander and drain off excess liquid into pan. Spread mix out flat and let cool (cookie sheet). Discard ginger slices.

Return drained liquid to same pan - add cabbage, cook until transparent (little at a time), don't brown. Again drain in colander and press down. Mix drained cabbage with flour and M.S.G. Set aside to cool. Mix cabbage, beef and bean sprouts together and crush sprouts lightly by hand - place about 1/3 cup on skin - fold up neatly seal with egg and water mix - fry and drain standing up in colander.