Quick Spring Rolls

2 packages egg roll skins 1 16 ounce package finely shredded cabbage (like for cole slaw) 2-3 carrots, shredded 4-6 green onions, finely sliced bean sprouts, I use about 1/2 pound (can be omitted) 6 ounce package of salad shrimp, thawed and rinsed. 1 cup chicken boullion 1 inch piece of fresh ginger, sliced 2 cloves of garlic, smashed 2 tablespoons corn starch black pepper to taste oil for frying

On the stove, or in the microwave boil boullion, ginger and garlic to make a "tea" About 2 minutes. Remove ginger and garlic when the boullion is cool. In a large bowl, combine cabbage, carrot, onion, bean sprouts, and corn starch. Stir until evenly distributed. Pour boullion onto vegetable mixture. Add salad shrimp and stir. Using ONE wrap at a time, use one large tablespoon of mixture in each skin and follow folding instructions on package, sealing with water. Fry in hot oil until golden, drain on paper towels. You can substitute cooked ground beef, for the shrimp, but they fry quickly (about 4 minutes) and I recommend cooking any other meat thoroughly before adding it to the mixture.

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