1 handful bean sprouts
3 heads green cabbage, shredded finely
1/2 to 1 lb. boneless pork, cut into thin strips
8 oz. mushrooms, sliced
2 carrots, shredded
2 onions, diced
egg roll wrappers
1 tsp. sugar
2 tsp. soy sauce
1 T. water
2 tsp. cornstarch
1. Heat 1-2 T. oil in saucepan. Add pork and saute until browned. Add rest of vegetables; mix well and stir-fry. Season with salt and pepper to taste.
2. Mix together sugar, soy sauce, water and cornstarch. Add all at once to pork mixture. Cook until thickened. Cool.
3. Place cooled filling in center of wrapper. Moisten edges of wrapper with thin mixture of flour and water. Roll Up.
4. Heat oil in pan. Fry rolls until browned. Drain on paper towels