1 sm. onion, cut into wedges
3 red chili peppers, seeded
1 clove garlic
1 thin slice gingerroot
1/2 lb. ground beef
1 lg. carrot, shredded
1 turnip, shredded
1/4 tsp. salt
2 beaten eggs
10 egg roll skins
Cooking oil for deep-fat frying
Chinese mustard, sweet-sour sauce, or chili sauce

In food processor fitted with a steel blade combine onion, chili peppers, garlic and ginger; process until almost smooth. Set aside.

In skillet combine ground beef, carrot, turnip and salt. Cook, uncovered, over high heat until meat is browned, stirring frequently. Drain off fat. Stir in onion mixture. Remove from heat; stir in eggs.

Place egg roll skin with one point toward you. Spoon 1/4 cup of filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with remaining egg roll skins and filling.

Fry bundles, a few at a time, in deep hot oil (365 degrees) about 2 minutes or until golden brown. Drain on paper toweling. Serve with Chinese mustard, sweet-sour sauce, or chili sauce.

Makes 10.