10 large roll wraps (2 packs)
1 cabbage head chopped
green onions if desired
½ lb. cooked chicken very small pieces
2 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
½ tsp. ground pepper
1 lb. bean sprouts
Oil to cook the egg rolls

Barely cook all these ingredients except the wraps. Put the cabbage mixture into each wrap and wrap once or twice. Deep–fry egg rolls in oil. Drain on paper towels. Enjoy. A sauce below is very good to dip them in and eat.

Sauce:
¾ c. sugar
2 TBS. vinegar
3 TBS. ketchup
¾ c. water
2 TBS. cornstarch

Mix together and cook until thickened. Add red color to make it pretty.