First, it's desirable to finely chop all ingredients. You can use any meat, fish or fowl. Be sure to pre-cook or stir-fry if you wish any meat or seafood filling ingredient. Chopped leftovers are ideal. Any vegetable diced small will work. Favorites are nappa, celery, cabbage or bok choy with shredded or minced carrots, celery or other vegetables.

I've found the easiest way to prepare the filling is to stir-fry the finely chopped ingredients in a cholesterol-free oil such as peanut or olive oil (1-2 teaspoons). Season with salt, pepper, soy sauce or other seasonings you wish to use. Blend in one teaspoon of flour or cornstarch to help bind the ingredients and set aside.

In another skillet or wok, heat at medium level peanut oil or any other vegetable oil (1" deep), lay out egg roll wrapper and place 1-3 tablespoons of filling near the lower corner of the wrapper. Fold over once and tuck in the side corners. Continue to roll till left corner remains. Moisten with water by using your finger tips, roll further and the dough will stick together. Prepare as many as you like.

Place the egg rolls in the hot oil and fry till golden brown (1-2 minutes) then turn and brown the other side. Remove and drain on paper towels.

Serve with sweet Ôn' sour sauce or Chinese mustard. Some folks like to dip their egg rolls in French dressing. You can make fruit turnovers the exact same way by substituting a fruit-filling for the meat and vegetables. A 1 lb. package of egg roll wrappers contain approximately 20-30 wrappers.

To make 20-30 egg rolls, figure on having a total of 2-3 cups of filling.

Enjoy!