5 tbsp. oil
1/2 lb. meat

(Chicken, ground beef, ground pork or shrimp - which ever you prefer).

Mix with:

1 tbsp. wine
1 tsp. cornstarch

Saute meat mixture for 3 minutes. Remove to a bowl.

5 tbsp. oil
1/2 c. shredded carrots
1/2 c. finely chopped celery
1 c. chopped cabbage
1 c. potatoes, cut into sm. cubes
1 1/2 c. bean sprouts
1 sm. box raisins
1 c. French cut green beans
1/2 tsp. salt, ground pepper to taste
1 tbsp. cornstarch

(Mix with 3 tablespoons water. Stirring well to thicken above mixture).

NOTE: Vegetables can be substituted to your choice. Saute vegetables for 2 minutes. Add meat, mix well. Remove from heat and put on a colander and drain. Let cool for few minutes and wrap.

METHOD - WRAPPING:

Place 1 1/2 tablespoons filling to the lower half of the wrapper in a triangular position. Fold bottom edge up, holding securely, left and right edges over, then roll.

Moisten top edge with a flour and water mixture or scrambled raw egg to seal.

Heat oil to 170 degrees in deep-fryer and fry rolls until golden brown and crisp. Serve with Sweet and Sour Sauce - ready made at commissary; oriental section.