Chinese Egg Rolls

Ingredients:
- 8 oz. boneless pork, diced
- 1 Tbsp. cooking oil
- 2 c. finely chopped cabbage
- 1/2 c. finely chopped mushrooms
- 1/4 c. shredded carrot
- 1/4 c. shredded onion
- 1/4 c. soy sauce
- 1 tsp. cornstarch
- 12 to 14 Chinese egg roll wrappers
- oil for deep fat frying

Directions:
- Stir-fry pork in hot oil until brown; remove from pan.
- Add vegetables and cook, covered, 2 to 3 minutes.
- Blend together soy sauce and cornstarch and add to the vegetables and the pork.
- Cook and stir until the mixture is thick and bubbly.
- Remove from heat.