Egg Rolls (Lynda Speidel)
1 pkg. egg roll wrappers Filling: 8 water chestnuts, finely chopped; ¼ c. finely chopped green onion; 2 c. finely chopped cabbage; 1 T. soy sauce; 1 t. salt; 1 T. cornstarch; ½ t. grated ginger. Thaw wrappers. Shape egg rolls as directed on package. Deep fry @ 350°, a few at a time, until browned. |