2-3 pork steaks, cut up in sm. pieces or 1 lb. ground pork
1 c. raw shrimp, cut up, or bag of sm. shrimp (frozen)
8-10 green onions, sliced sm.
1 sm. can water chestnuts, diced sm.
1 can bean sprouts
Salt and pepper to taste
Monosodium glutamate - sprinkle
Cooking oil (1 inch deep in pan)
Soy sauce
2-3 c. cabbage
Egg roll skins

Prepare ingredients as directed. Heat wok; stir fry pork bits in small amount of soy sauce until done. Add shrimp and stir fry until done. Stir in water chestnuts until warm; add onions and bean sprouts. Stir in and warm but do not overcook. Season with salt, pepper and MSG.

Remove from heat (or electric off) and add cabbage. Stir thoroughly. Follow instructions of how to fold, seal and roll the egg rolls. Each wrapper should hold about 2 heaping tablespoonsful of filling. Fry in hot oil until golden brown.