Eggrolls

3 pkgs egg roll wrappers (Mom gets the ones called Akiyama or something)
2 - 3 lbs. hamburger
1/2 - 1 (depending on how big it is) cabbage roughly chopped
3 cans of water chestnuts drained and chopped finely
2 onions chopped finely
2 - 3 cloves garlic chopped finely
1 lb. carrots chopped finely (she gets the ones that are already grated)
1 - 2 cans shortening (enough to fry 4 or 5 egg rolls so they don't touch the bottom of the pan)
Mixture of water and flour to make some "glue"

In a large pan, heat shortening on med/low heat.
In a separate pan, fry hamburger; on med/high heat add garlic and onion and cook for a few minutes. Put mixture in a bowl and add carrots, water chestnuts, and cabbage. Mix.
Lay out wrappers and put about 1/4 cup of mixture in and roll bottom corner up, then sides. On top corner put flour water mix then fold in down. Have something to put them on like freezer paper or the egg roll packages because they'll stick to stuff and tear.
Put 4-5 in heated shortening and fry for about 5 minutes or until lightly brown. Place on a rack to drain.

Dip in soy sauce or sweet and sour sauce.

Brian Ravsten