SUPER EGG ROLLS INGREDIENTS: 1lb. ground chuck                                1/4 cup soy sauce 4 cups shredded cabbage                    1 can (8 oz.) water chestnuts, chopped and drained 2 cups onion, chopped                          1 small can (7 oz.) mushrooms, drained and chopped 1 can ( 7 oz.) bean sprouts, drained    2 tablespoons sugar 2 teaspoons salt                                       Egg rolls wrap Brown meat.  Add cabbage, onion, soy sauce, salt and sugar.  Cook about 5 minutes; drain and cool. Then add water chestnuts, mushrooms and bean sprouts.  Mix well.  Spoon filling into egg roll wrap in middle.  Fold over and roll, sealing with a mixture of 1 tablespoon flour and 2 tablespoons water.  Fry egg rolls in oil at 350 degrees until golden brown.  Serve with Chinese mustard sauce or sweet-n-sour sauce. Recipe from Barbara Gantt, Adcock Family Traditions Cookbook, 1997