1 pkg. eggroll wraps

FILLING:

4 c. cooked and minced meat of choice
Shredded carrots, cabbage, mushrooms, celery or combination of vegetables
Shredded onion
Dash of garlic powder, mustard, onion powder, ginger
Soy sauce

Saute the filling ingredients. Prepare a "paste" of 1 tablespoon flour and 2 tablespoons water. Lay out a single wrap. Place 2 healthy tablespoons of filling in center of wrap. Fold 3 corners up over filling in envelope fashion. Smooth some "paste" on 4th corner of the envelope to seal.

Prepare all rolls before frying. These may be frozen at this point but thaw completely between paper towels before frying. Fry in a skillet with oil at a depth of 1 1/2 or 2 inches and heated to medium high. Fry 3 or 4 eggrolls at a time until golden, turn once. They cook quickly 2 minutes tops. Drain on a paper towel. Serve with soy sauce or mustard.