1 lb. tender beef (may use all kinds of meat)
3 tbsp. soy sauce
1/3 tsp. sugar
1 tsp. salt
1/2 c. carrots, sliced thin
2 med. onions, chopped
2 c. cabbage, chopped
1/2 tsp. black pepper
2 tbsp. oil
Pinch of M.S.G.

Heat oil. Add onions, saute then add meat, cook slightly. Add cabbage, carrots, soy sauce, salt, M.S.G., sugar, pepper and stir fry for 5 to 8 minutes. Take egg roll skin and place portion of above on skin, fold up slantwise (like a Chinese package) only do not tuck in last corner, just roll over and paste it with a little water. Frying will make it stay put. Heat the deep-frying oil (2 to 3 tablespoons) over medium fire then turn low, deep fry the rolls for 2 to 3 minutes, turn each so it browns evenly.