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1 lb. won ton skins OR
1 lb. egg roll sheets, cut in quarters FILLING:
1/2 lb. ground beef
1/2 lb. ground pork
1 (8 oz.) water chestnut, chopped fine
3 stalks green onion, chopped fine
2 tsp. sesame seed oil
Salt and pepper to taste


Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

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