EGG ROLL SKINS:

1 1/2 c. ice cold water
1 1/2 c. flour

Mix well. Put a little oil in bottom of saute or fry pan on low heat. With pastry brush, put small amount over bottom of pan, patching open spots as it heats. Peel off and keep covered with damp cloth or wax paper until ready to fill. (Do not cook too crispy.)

FILLING:

1 can bamboo sprouts
1 can crab or shrimp
1/4 lb. ground pork, pre-cooked
1 c. fresh bean sprouts
1/2 sm. onion, finely chopped
1/2 sm. head Napa or Chinese cabbage, chopped
1/4 tsp. pepper
1 tsp. sesame or vegetable oil
2 tsp. soy sauce or to taste
1 tsp. brown sugar
1 sm. egg
Cornstarch (opt.)

Mix well and place about 3 spoonfuls in each egg roll skin. Seal edges with ice water and deep fry until brown, about 8 minutes. Adjust heat to not cook too quickly. Serve with soy sauce and sweet and sour sauce.