egg rolls fit for an emperor

Last Saturday I got a craving for egg rolls. They turned out particularly yummy. but like usual, I just threw stuff together without measuring. Here's my guess at what made these egg rolls extra delicious.

Ingredients

1 lb. ground chicken
1 med. head cabbage, chopped finely or grated
4-6 oz. bean sprouts
2 T. peanut oil
3 green onions, chopped finely
2 T. oyster sauce
3-4 T. soy sauce
1 T. brown sugar
1 T. minced fresh ginger
2 t. black pepper
egg roll wrappers (1-2 pkgs.)
peanut oil, for frying

Directions

Brown the ground chicken. Set aside. In a large pan or wok, stir fry the ginger, cabbage, bean sprouts, and onions in peanut oil for 4-5 minutes, or until slightly cooked but still partially crispy. Add the chicken back to the veggie mix. Combine the remaining seasonings and stir into the egg roll filling. Cook an additional 2-3 minutes. Remove from heat.

Place 3-4 T. of filling in wrapper and roll per package directions. Repeat for all wrappers. Heat oil to deep frying temperature. Fry egg rolls for a minute or two each side until golden brown. Eat with gusto.