Egg Rolls

I haven't made these in years and now, if I want egg rolls, I always opt for veggie egg rolls instead. But if you want meat and a little more substance to yours, these will do the trick!

1 lb. ground beef, pork, chicken, or firm tofu

1 tsp. minced ginger

2 c. finely chopped cabbage

¼ lb. bean sprouts

½ c. shredded carrot

3 green onions, finely chopped

2 T. oyster sauce, optional

1 pkg. (16 oz.) large square egg roll wraps

oil for frying

sweet and sour sauce

Fry and drain meat or tofu. Add remaining ingredients and cook 2 minutes. (If using oyster sauce, stir in last.) Use 2 Tbsp. filling for each egg roll. Roll up securely. Can be frozen individually or fried right away. If all ingredients are precooked, don’t need to fry too long. Just until browned and crisp. Drain on paper towels. Makes about 20.