1 lb. hamburger, browned & drained
1 sm. head cabbage, chopped fine
1 onion, chopped fine
1/8 tsp. garlic, minced
1 carrot
1 pkg. egg roll wrappers
2 tbsp. cornstarch
2 tbsp. soy sauce
3 tsp. sugar
3 tsp. salt
1 tsp. pepper
1 tbsp. cooking oil

Combine cornstarch, soy sauce, sugar, salt and pepper; set aside.

In wok, heat 1 tablespoon cooking oil. Add garlic, meat and onion; stir fry 1 minute. Add cabbage and carrot; stir fry 2 minutes. Add soy sauce and bring to a boil. Cook until thickened. Pour into a bowl and cool.

Heat 2 cups oil in a wok. Place 2 tablespoons cooled filling mixture on egg roll wrapper. Wet edges of wrapper with beaten egg. Roll up. Fry in wok until brown. Serve with Sweet and Sour Sauce (recipe below).

SWEET AND SOUR SAUCE:

1 c. unsweetened pineapple juice
1/4 c. white vinegar
1 tbsp. soy sauce
1/3 c. brown sugar
1/4 c. catsup

In saucepan, stir ingredients together and cook over moderate heat until simmering. Dissolve 2 tablespoons cornstarch in 1/4 cup pineapple juice. Add to sauce. Stir and heat until thickened.