1 lb. ground chuck
1/2 c. finely chopped onion
1/2 c. shredded cabbage
1/2 c. grated zucchini
1/2 c. bean sprouts
1/2 c. green onions, sliced thin
1/2 c. minced carrot
1 egg yolk
Vegetable oil
About 12 egg wrappers

Cook ground meat in heavy pan over medium heat; drain. Add all ingredients, except egg yolk. Salt to taste and cook about 10 minutes; cool completely.

To fill rolls, spread 1 tablespoon filling on egg wrapper and roll up jelly roll style. Beat egg yolk with a little water. Use egg yolk to seal loose ends; do not stack rolls. Pour oil into skillet. Heat, brown rolls on all sides; drain on paper towel. Serve with mustard.