3/4 CUP FINELY CHOPPED COOKED PORK
3/4 CUP FINELY CHOPPED WATER CHESTNUTS
3/4 CUP BEAN SPROUTS
1/2 TSP, GROUND GINGER
1/4 CUP FINELY CHOPPED GREEN ONION
1 CLOVE GARLIC. MINCED
1/4 CUP SOY SAUCE
1 TSP, SUGAR
1/4 CUP SALAD OIL

3/4 CUP FINELY CHOPPED COOKED PORK 3/4 CUP FINELY CHOPPED WATER CHESTNUTS 3/4 CUP BEAN SPROUTS 1/2 TSP , GROUND GINGER 1/4 CUP FINELY CHOPPED GREEN ONION 1 CLOVE GARLIC. MINCED 1/4 CUP SOY SAUCE 1 TSP , SUGAR 1/4 CUP SALAD OIL

HEAT 1 TBSP. OIL IN HEAVY SKILLET, ADD GREEN ONION AND GARLIC. COOK, STIRRING, UNTIL TENDER - SEVERAL MINUTES. ADD 2 TBSP. OIL,PORK, WATER CHESTNUT, BEAN SPROUTS, SOY SAUCE, GINGER AND SUGAR; COOK, STIRRING 5 MINUTES. PLACE 1 TBSP. FILLING IN CENTER OF WONTON SKIN, FOLD AND TUCK IN ENDS. SLOWLY HEAT OIL (1” DEEP) IN LARGE SKILLET TO 375 DEG. FRY SEVERAL EGG ROLLS AT A TIME JUST UNTIL CRISP AND GOLDEN-BROWN. LIFT OUT WITH SLOTTED SPOON; DRAIN ON PAPER TOWELS,