egg roll wrappers
hot sausage (can use medium)
chinese cabbage or bok choy, sliced fine
bean sprouts (canned or fresh)
soy sauce, dark
1In a wok or hot pan cook sausage until browned. Drain sausage reserving a tad of the grease. Add vegetables, reserving the bok choy and cook for another minute until carrots are tender. Add bok choy and remove from heat. Add meat mixture to the wrappers and wrap tightly. Deep fry until golden brown. Serve warm. These can be frozen for use later.