1 tsp soy sauce
1 tsp cornstarch
4 oz smoked pork chop, cut into very small pieces
1 medium carrot, grated
4-6 scallions, finely chopped
2 cups green cabbage, shredded (about 3 large leaves)
1/2 tsp. freshly grated ginger
1/2 tsp. freshly ground pepper
1 egg, beaten
egg roll skins

1. Mix cornstarch and soy sauce well
2. Add pork, carrot, onion, cabbage, pepper, and ginger; mix well
3. Stirfry on medium-high heat until meat is cooked and vegetables have softened slightly
4. Put 3 tablespoons of meat mixture into egg roll skin; roll up, seal using egg
5. Deep-fry until browned, turning once.

Yum.

/edit: forgot a couple seasoning bits when I first posted this.