25 egg wraps (found in freezer section in store)
1 1/2 to 2 lb. beef
water chestnuts, chopped
3 shredded carrots
medium onion, chopped
2 tsp. garlic
pepper to taste
soy sauce to taste
1 egg

Cook meat; drain. Add onion, carrots and chestnuts. Cook in skillet until tender. Add garlic, pepper and soy sauce. Allow meat mixture to cool completely. Wrap 2 tablespoons in wrapper; follow directions on package on how to wrap egg rolls, then dip finger in raw egg that has been beaten to seal the wrapper.

Let peanut oil get hot, then turn to medium. Fry egg rolls; drain on paper towels.