Egg Rolls

filling:
1 lb. ground uncooked pork sausage
1/4 head cabbage, chopped fine
6 green onions, sliced thin
1 T. soy sauce
1 T. cooking sherry
1 t. sugar
1 t. ground ginger
1/4 t. salt

wrapper:
1/2 lb. egg roll skins
1 T corn starch
2 T water

hot oil for deep-frying


preparation:
mix together all filling ingredients
brush edges of skins with cornstarch/water mixture
put a couple t filling mixture in center of skin and fold one corner over it, then fold in the two sides, then roll it up the rest of the way. The cornstarch & water act as a glue to hold the skin together.
drop egg rolls into hot oil and fry till light brown & crispy


notes:
measurements are not real critical here - I use roughly equal amounts meat and vegetable matter
you can probably use ground beef or chopped chicken(?) if you object to pork
I found the egg roll skins in the produce department of my local grocery, near the tofu, which is near the broccoli
I make a little roll of the filling, about the size and shape of my index finger for each egg roll
I don't have a deep fryer and just use a 1 quart-sized pot about half way full of canola oil, fry 2 or 3 at a time, about 3-5 minutes.
if you want to make these ahead and fry later, separate them with wax paper or they'll stick to each other and tear when you pull them apart
we've made more than one meal of just these and nothing else - they're good :)


measurements & conversions:
T= tablespoon, t=teaspoon lb=US pound qt=quart

1 US lb approx. = 450 gram
1 T = approx. 15 gram
1 t = approx. 5 gram
1 quart = approx. 1 liter