Ground Meat Eggrolls

Description
Contributed by Catsrecipes Y-Group
 * Makes 12 appetizer servings.

Sauce

 * 2 tablespoons water
 * 1 tablespoon dry sherry
 * 1 tablespoon soy sauce
 * ½ teaspoon cornstarch
 * ⅛ teaspoon ground red pepper
 * ⅛ teaspoon black pepper

Eggrolls

 * 1 tablespoon cooking oil
 * 2 cloves garlic, minced
 * 2 teaspoons grated fresh ginger
 * 2 cups finely chopped Chinese cabbage or cabbage
 * 4 green onions, thinly sliced (½ cup)
 * 8 ounces lean ground beef or pork
 * 1 x 4-ounce can mushroom stems and pieces, drained and finely chopped
 * cooking oil or shortening for deep-fat frying
 * 12 egg roll wrappers or 72 wonton wrappers

Sauce

 * 1) Stir together the water, sherry, soy sauce, cornstarch, red pepper, and black pepper.
 * 2) Set aside.

Eggrolls

 * 1) Pour the 1 tablespoon oil into a large skillet (add more oil as necessary during cooking)
 * 2) Preheat over medium-high heat.
 * 3) Stir-fry garlic and ginger in hot oil for 15 seconds.
 * 4) Add regular cabbage (if using) and green onions.
 * 5) Stir-fry for 1½ to 2½ minutes or until crisp-tender.
 * 6) Remove vegetables.
 * 7) Add the ground beef or pork; stir-fry for 2 to 3 minutes or until no pink remains.
 * 8) Drain off fat.
 * 9) Push meat from the center of the skillet.
 * 10) Stir sauce.
 * 11) Add sauce to the center of the skillet.
 * 12) Cook and stir until thickened and bubbly.
 * 13) Add cooked vegetables, mushrooms, and, if using, Chinese cabbage.
 * 14) Stir all ingredients together to coat with sauce.
 * 15) Cook and stir about 1 minute more or until heated through.
 * 16) Remove from skillet; cool.
 * 17) In a wok or 3-quart saucepan heat 1½ to 2 inches of cooking oil or shortening to 365°F.
 * 18) Meanwhile, place the wonton wrapper with a point toward you.
 * 19) Spoon 2 teaspoons filling just below the center.
 * 20) Fold the bottom point over the filling.
 * 21) Then tuck it under the filling.
 * 22) Roll the wonton wrapper once to cover the filling, leaving about 1 inch unrolled at the top of the wrapper.
 * 23) Moisten the right hand corner of the wrapper with a little water.
 * 24) Grasp the right and left-hand corners of the wrapper.
 * 25) Bring these corners toward you, below the filling.
 * 26) Overlap the left-hand and right-hand corners.
 * 27) Press the corners together securely to seal.
 * 28) Fry egg rolls or wontons, a few at a time, in hot oil for 1 to 2½ minutes or until golden brown, turning once.
 * 29) Remove from oil.
 * 30) Drain on a wok rack or on paper towels.
 * 31) Keep warm in a 300°F oven while frying remaining food.
 * 32) Serve warm with sweet-and-sour dipping sauce, chili dipping sauce, or Chinese Mustard Sauce.