1/2 lb. ground pork
1 tsp. cornstarch
1/2 tsp. soy sauce
2 green onion, sliced
1 tbsp. cooking oil
2 c. bean sprouts
3 c. finely shredded cabbage
1 tbsp. soy sauce
1/2 c. chopped water chestnuts
18 egg roll skins
Beaten egg
Cooking oil, for frying

In wok or skillet, stir fry pork. Drain grease and pork in a small bowl. Combine pork with cornstarch and soy sauce. In wok heat oil and in it stir fry green onion, bean sprouts and cabbage. Add pork mixture, soy sauce, and water chestnuts and stir fry 2 minutes longer. Cool filling.

To fill egg roll skins: leave the egg roll skins in one stack and keep them covered with a damp cloth as you work. Take one egg roll skin and lay it shiny side down on a flat surface, one corner pointing toward you. Spoon 2 tablespoons or so of filling onto the lower corner of the egg roll skin. Roll up and deep fry.