Mini Egg Rolls

1. Heat the wok over medium-high to high heat. Add the sausage. Cook until golden brown and crumbly. Add the onion and carrots. Stir-fry. Add the cabbage and about ¼ cup water. Cover and cook until soft.

2. Add the bean sprouts and other ingredients except scallions. Check the seasoning. Cook until all the flavors are combined and almost all the liquid has evaporated. Add the scallions at the very end.

3. To wrap, lay the wonton wrapper out. Place approximately 1 tablespoon of filling in the middle of the wrapper. Using your fingertip, spread a bit of water along the top two edges. Fold over the dry side, then take side #2 and fold it over, making sure the two sides overlap. Press down firmly on sides #1 and #3, making sure they are well sealed.

4. Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on a deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed.

5. You can keep making them, or freeze the filling for later use.