Egg Rolls

Modified from Better Homes and Gardens

8 egg rolls skins

1/2 lb ground pork

1 tsp grated ginger

1 clove garlic, minced

1/2 cup bok choy or cabbage, made small [if you don't want to bother, use extra carrots in place of...or something else you want!]

1/2 cup chopped water chestnuts [I wouldn't say I like these, but diced finely, these are good!]

1/2 cup shredded carrots

1/4 cup finely chopped onion

2 tbsp soy sauce

2 tsp cornstarch

1/2 tsp sugar

1/4 tsp salt

Cook pork, ginger and garlic for 2-3 minutes until meat isn’t pink. Drain fat.

Add in veggies. Stir-fry 2 more minutes. Combine soy sauce, cornstarch, sugar and salt. Add to skillet and cook and stir for 1 minute. Cool slightly.

For each roll, place egg roll skin on a flat surface with a corner pointing towards you. Spoon about ¼ cup pork filling on it and just below center of egg roll skin. Fold bottom corner of it, tucking it under the other side. Fold side corners over filling, forming an envelope. Roll egg roll towards remaining corner. Moisten top with water, Press to seal.

Heat oil/shortening to 365. Fry egg rolls, for 2-3 minutes or until golden brown. Drain and then keep warm in 300 degree oven.

You can serve with sweet and sour sauce (also in cookbook) or Chinese-style hot mustard. I like it plain.

Makes 8 egg rolls.