1 pkg. eggroll wrappers (about 20 wrappers)
1 lg. cabbage, blanched & shredded
2 lg. carrots, shredded & sauteed in oil
1 lb. bean sprouts, blanched & chopped
1 bunch spinach, blanched & chopped
3 green onions, finely chopped
1 lb. ground beef, brown & remove excess fat
Salt
Pepper
1 1/2 tbsp. sesame oil
1 1/2 tbsp. sesame seeds, roasted & ground
1/4 tsp. MSG, Accent
1/4 tsp. garlic powder

All blanched vegetables must be squeezed to remove excess water.

Combine all ingredients and seasoning. Place about 3-4 tablespoons filling on a corner of each eggroll wrapper and roll up. Moisten edges of wrapper with egg mixture (1 egg, beaten). Place in deep fat fryer set at 375 degrees and fry until golden brown.

Try ground pork or shrimp instead of ground beef.

Add celery, leek, bok choy cabbage, water chestnuts, bamboo shoot, onions, mushrooms and other vegetables you like.

SWEET AND SOUR SAUCE:

1 1/2 c. sugar
1 c. water
1 c. white vinegar
1 c. ketchup
1/2 lemon, sliced & quartered (optional)
3 1/4" sliced fresh ginger, pressed (optional)
1/2 tsp. salt
1 red apple, shredded

Combine all in large saucepan and bring to boil, stirring frequently. Discard ginger and lemon. Reduce heat and simmer for an hour. Add cornstarch (2 teaspoons); mix and again bring to boil. Remove from heat when thickened. It can be frozen.