Egg Rolls

You had to have known these were coming since I just said that I didn't use a whole package of egg roll wrappers! As soon as Steve saw the wrappers in the fridge he got it in his head that I was going to make him egg rolls. I really wasn't planning on it but after he asked me more than once, I decided maybe I should try it. They really were so easy to make- who would have thought?? The only thing that I hated about it was the smell of oil in the house after frying them. UGGHH...I hate that smell!!
Ingredients

1 lb. ground beef, pork, chicken, turkey

1 tsp. minced ginger

2 cups finely chopped cabbage (I used Napa)

1/4 lb. bean sprouts (didn't use)

1/2 cup shredded carrot

3 green onions, finely chopped

2 tbsp. oyster sauce (didn't use)

1 pkg. NASOYA egg roll wrappers

Vegetable oil for deep-frying

Sweet & Sour Sauce

Stir-fry meat and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions; cook 2 minutes. Stir in Oyster sauce. Let mixture cool. use 2 tablespoons filling for each egg roll. Follow folding directions. Deep-fry at 350 degrees, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with sweet and sour sauce.

*A tip for knowing when oil is ready- if you don't have a thermometer: Put a square of white bread in the oil and if it browns with in 60 seconds, it is ready. This worked great for me!