Spring Rolls (chinese)

1/2 lb Lean pork, chopped

1 1/2 c Bean sprouts, chopped

1 1/2 c Cabbage, chopped

1/2 c Bamboo shoots, thinly sliced

1/2 c Grated carrot

3 Mushrooms, chopped

3 Green onions, thin slice

1 Garlic clove, minced

2 Slices ginger, minced

1 ts Soy sauce

1 ts Suar

1 tb Sesame oil

Dash pepper 8 Egg roll wrappers

Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. This will make 6 to 12 depending on how much filling you use. Posted by: Grandma Sheila Exner - August 1991