Ingredients: (to Make sauce)
2 tbsp. water
1 tbsp. dry sherry
1 tbsp. soy sauce
1/2 tsp. corn starch
1/8 tsp. ground red pepper
1/8 tsp. black pepper

For sauce, stir together all of the above. Set this aside.

1 tbsp. cooking oil
2 cloves of garlic, minced
1 green or red bell pepper
2 or 3 cups of finely chopped cabbage
4 green onions thinly sliced (about 1/2 cup..make circles)
8-16 ozs. of meat...can be chicken, beef, pork, or shrimp or all of them. My favorite is a combination of chicken, beef, & pork.
1 pkg. egg roll wrappers

Pour 1 tbsp. of oil into the wok. Heat it up (med. heat) Stir-fry garlic for 15 seconds. Add green or red peppers. Stir-fry for 30 seconds. Add cabbage and green onions. Stir-fry for 1.5 to 2.5 minutes or till crisp-tender. Remove vegetables. Add meat to the wok. Stir fry until all pink is gone. Push meat to the sides of the wok. Stir the sauce. Add sauce to the center of the wok. Cook and stir until sauce is thick and bubbly. Add cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Remove from shillet; cool.

When the filling is cooled, make the egg rolls. I will set myself up at the table with my filling, my wrappers, a small bowl with water in it, a spoon. Separate one wrapper. put in the meat. Don't fill them too much. Put about 1 1/2 tsp. in the wrapper. Spread it out. Wrap it and seal the edge with water. (See wrapper cartons for directions in filling them.)

Fry egg rolls in about 2 inches of cooking oil in the wok. Watch them very carefully. They burn easily. Serve with a sweet and sour sauce.