1 pkg. egg roll skins
1 lb. cooked sausage, chicken or shrimp (chopped)

Marinade:

1 tbsp. wine
1 tsp. salt
2 tsp. cornstarch
1/2 tsp. Accent

While shredding vegetables.

VEGETABLES:

1/2 c. green onions, chopped
2 c. bean sprouts
1 c. fresh mushrooms, chopped
5 c. cabbage, shredded
1 c. carrots, shredded
1/2 tsp. salt
2 tbsp. soy sauce
1 tsp. Accent

Heat meat in 1/4 cup oil, then add vegetables and stir fry for 2 minutes. Place 2 tablespoon of meat vegetable filling on each wrapper and wrap folding over one end, then both sides, then roll ing to unfolded end. (If wrappers are warmed in microwave they seal better). A little egg, beaten can be used like "glue" on the edge of wrappers.

Using tongs, immerse rolls in hot grease holding sealed edges together a few seconds to insure firm seal. Fry until golden brown (5 minutes) and serve hot.

Rolls may be wrapped, then frozen. Allow time to thaw, then deep fry as above.

SAUCE:

1 c. sugar
1/2 tsp. salt
3 tbsp. catsup
1/2 c. vinegar
1 tbsp. cornstarch
1 c. water

Cook sugar, salt, catsup and vinegar until like syrup, mix cornstarch and water. Add to sauce and cook until thick. Serve warm.