Egg Rolls

Ingredients:

1 pkg. Egg Roll Wraps 1 lb. lean ground pork (diced pork loin works just as well)
1 tsp. minced ginger
2 cups cabbage, finely chopped
1/4 lb. bean sprouts
1/2 cup carrot, shredded
3 green onions, finely chopped
2 tbsp. oyster sauce
Canola oil for frying
Sauce for dipping

Directions:

1. Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. 
2. Add cabbage, bean sprouts, carrots, and green onions, cook 2 minutes.
3. Stir in oyster sauce.
4. Let mixture cool.
5. Place filling diagonally on wrap.
6. Use 2 tablespoons filling for each egg roll
7. Fold bottom corner over filling; roll snugly half-way to cover filling
8. Fold in both sides snugly against filling; moisten edges of last flap
9. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
10. In a large skillet, heat oil to 350 degrees and place rolls flap down.
11. Turn occasionally until golden, 2-3 minutes. 
12. Drain on paper towels.