Egg rolls

1 lb ground beef, pork, or chicken

1/2 tsp ground ginger

1 tsp minced garlic

3 TBS hoisin sauce

2 cups finely chopped cabbage

1/2 cup shredded carrot

3 green onions, finely chopped

2 TBS oyster sauce

1 pkg. large square wrappers

Vegetable oil for frying

Stir fry meat and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, carrot and green onions. cook 2 minutes. stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Deep fry at 350 degrees, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with mustard and catsup, or serve with sweet and sour sauce.

Sweet and sour sauce

1 cup sugar

2 TBS cornstarch

6 TBS ketchup

2 chicken bouillon cubes (crushed)

3/4 cup vinegar

6 TBS hot water

4 1/2 tsps soy sauce

Mix altogether in saucepan and bring to boil, cook on a medium low heat until it thickens. Makes a good dipping sauce and also great with sweet and sour chicken.