Kelly's Eggrolls

ground pork, chicken, or whatever meat you like (or not)
1/2 head cabbage (or cheat and use bag of coleslaw mix) chopped
a few carrots, shredded
a few green onions, sliced thinly
a can of water chesnuts, chopped small
1 Tbls. minced ginger (or not)
a few handfuls bean sprouts
some sort of stir-fry sauce
large square wonton wrappers
canola oil for frying

Sear meat in small amount of oil and garlic salt, if desired. Add veggies and cook for a few minutes. Add some sauce, probably about 1/4 or 1/3 cup (I used spicy Korean sauce, but you could even just use soy). Don't let your mixture get too saucy or eggrolls will be soggy. Let mixture cool slightly. Use a few Tablespoons of mix for each wrapper, and follow diagram on package for rolling instructions (they will be folded like envelopes). Heat canola oil in heavy skillet (a few inches of oil) until hot, about 350 degrees. Fry eggrolls a few at a time until light brown on each side. Drain on paper towels and serve with your choice of sauce. We like to mix rice vinegar, soy, sesame oil and spicy chili paste like they do at P.F. Chang's.