Eggrolls

1 head of cabbage cut fine,you can use bok choy too.chop it up a bit.
2 or 3 carrots shredded and chopped
1 onion,chopped fine
1 large can or 2 small cans of drained bean sprouts
1 can of water chestnuts chopped, (optional )
I like to put chopped spinich or some bok choy for color. You can use leftover ham that has been chopped fine,pork cutlets cooked and diced,shrimp or chicken.
Add a little salt ,soy sauce,oyster sauce. Mix all ingredients by hand.
2 packages of egg roll wrappers. Usually in refrigerated section of grocery.

Mix everything and kind of squeeze out when your wrapping them.Put a small heap,couple of tabelspoons, on each egg roll and wrap. Seal edges with a paste of cornstarch in water. Put rolled egg rolls on a rack so they can dry some before frying.
Fry until golden brown. I think the secret is draining standing straight up on a paper towel, then put in a casserole dish standing up with more paper towel on bottom to catch any more drips. Makes about 45 or so.
We use LaChoy sweet and sour sauce. YUM! Another favorite we discovered is hot pepper jelly. You can use a little teriyaki sauce and wasabi mixed too.These are good hot and cold.