Chinese Azumaya Egg Rolls Recipe

In a wide skillet, stir-fry the meat and ginger over high heat for about 2-3 minutes (untily lightly browned).

Add the cabbage, green onions, bean sprouts and carrot; cook for about 2 minutes.

Stir in the oyster sauce and season to taste with black pepper.

Remove from the heat and let the mixture cool.

Use 2 tablespoons for each egg roll.

To wrap: place the filling diagonally on the wrapper, fold the corner over the filling, roll roughly half-way to cover the filling, fold up both sides roughly against the filling; moisten the ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.

Deep fry them in oil (in a wok or skillet over the stove) for about 2-3 minutes (until golden brown), turning occasionally.

Drain on paper towels.

Serve warm with sweet and sour sauce.