1 pkg Egg Roll Wrappers
1 lb. Owl Creek Bison ground bison
1 Tablespoon olive oil
2 teaspoon minced fresh ginger
2 cups finely shredded cabbage
½ cup diced water chestnuts
½ cup shredded carrot
2 green onions chopped fine
2 Tablespoon oyster sauce
Saute bison and ginger in olive oil. Add cabbage, water chestnuts, carrots, and green onions and cook for 2-5 minutes. Stire in oyster sauce and let mixture cool for 10 minutes. Fill egg roll wrappers. Fry in skillet (1-2 inches oil) or in a deep fryer at 350 degrees until golden brown. Alternately, you can spray with cooking spray and bake in a 400 degree oven until lightly brown (10-12 minutes). Serve with hot mustard, duck sauce, soy sauce, or sweet chili sauce.