Gyoza or Eggrolls

2-3 pkgs egg roll or gyoza wraps (gyoza are the round wraps - NOT wonton wraps)
1 lbs sausage, cooked and crumbled
1 head cabbage
1 C carrots
1/2 onion, 
Garlic minced ***optional, I cook it with my onion***
Mushrooms
1 can water chestnuts

Sesame and vegetable oil for frying

*Sauce*
Mix together and set aside:
1/2 C soy sauce
1/2 C water
4 T sugar
4 T cornstarch
1/2-1 t ginger
1-2 T sesame oil


Chop all vegetables to roughly the same size.
Cook garlic and onion in fry pan.
Brown the sausage in a separate LARGE frying pan.
Add garlic, onion and remaining vegetables to the pan with sausage.
Cover and simmer 5 minutes and then add sauce*. Stir until thickened.
Place 1 T into gyoza wraps or 2 T into eggroll wraps. Rub water on sides of wraps and roll and seal. Fry in small amount of oil {mix 1 - 2 t sesame oil with regular vegetable oil}.
Optional: when browned, place a T of water in same hot pan with gyoza and immediately cover with lid to steam them.
Remove and keep warm.

This recipe usually fills 3 gyoza (round wrap) packages.
Each gyoza package has approx 50-60 wraps.
ENJOY!!