Egg Rolls Made Easy

Fry ground beef, stirring until loose; drain.

Put in large bowl.

If using shrimp, cook, peel and cut into small pieces. Shred cabbage and carrot on cole slaw cutter; add to meat.

Add diced onion, soy sauce, salt and pepper to taste and mix well. Let egg roll wraps thaw at room temperature.

Peel one at a time very slowly so not to tear.

Fill with mixture (about tablespoon full) and wrap, making sure ends are tucked in while wrapping. While wrapping about half of them, let oil or Crisco get hot in skillet (medium heat about half full) and start to fry, laying fold side down.

Turn when golden brown.

Take out and lay on paper towel, then do other half of wraps.

Makes about 50; they can be frozen before frying.