Please read about Deep-Frying. To make vegetarian egg rolls, simply substitute 8 ounces additional vegetables for the meat, or use 8 ounces crumbled, drained tofu or crumbled, browned tempeh.

Heat in a large skillet or wok over high heat:

When the oil is hot, add:

Cook, stirring, until no longer pink, about 3 minutes. Transfer the meat to a large bowl. Have ready:

Return the skillet to the heat and stir-fry in three batches in:

As each batch is cooked, add it to the bowl with the meat, stirring everything together at the end. Set aside to cool. As the filling sits, it may exude some liquid. If so, transfer to a sieve and drain thoroughly. Have ready:

Arrange 1 wrapper on a work surface with a corner facing you. Spoon a scant ¼ cup of the filling one-third of the way up the wrapper, leaving a 1-inch border on the left and right sides. Fold the bottom point over the filling, then fold in the left and right sides so that they overlap slightly. Roll up to enclose the filling, moistening the last point with a little water to seal. Place on a tray and repeat with the remaining wrappers and filling. They may be wrapped in plastic wrap and refrigerated overnight or frozen for up to 1 month; thaw overnight in the refrigerator before proceeding.

Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven:

Fry the egg rolls in batches, turning once, until golden, 2 to 3 minutes. Remove and drain on paper towels. Serve hot with one or more of the following condiments for dipping: