Egg Rolls (Lynda Speidel)

1 pkg. egg roll wrappers

Filling: 8 water chestnuts, finely chopped; c. finely chopped green onion; 2 c. finely chopped cabbage; 1 T. soy sauce; 1 t. salt; 1 T. cornstarch; t. grated ginger.

Thaw wrappers. Shape egg rolls as directed on package. Deep fry @ 350, a few at a time, until browned.