• Brown meat to almost crispy. A cast iron skillet works well for this, but alas I am lazy and like to do everything in as few dishes and pans as possible, so I do this whole recipe in an electric skillet,
• Drain beef in a colander or strainer. I used to use a colander and finally broke down and bought a set of strainers. It was a game-changer.
• Rinse any excess fat from the skillet. Heat oil in skillet.
• Add all vegetables and garlic to skillet.
• Stir-fry the vegetables on med-high until crisp-tender.
• Add soy sauce, vinegar, ginger, and Chinese 5 spice, Allow most of the liquid to cook off. Add beef back to skillet and mix it in. Put the mixture in a colander or a strainer placed on top a bowl to drain/cool.
  

Making the Eggrolls

• Preheaat oven to 425.
• Clear a place on the counter. Have a baking sheet that has been sprayed with cooking spray and a bowl of water handy.
• Make sure the filling is cool enough to handle. Place the eggroll wrapper in front of you with one of the corners towards you.
  
• Place two-three Tbs of the beef mixture in the center of the wrapper.
• Dip a finger in the water and moisten all four edges of the wrapper.
• Put the diaper on the baby. pull the corner closest to you up to the middle.
  
• Then fold the right and left corners towards the middle.
  
• Fold the top corner down over the others.
  
• Place seam side down on the baking sheet and repeat.
• Lightly spray the eggrolls with cooking spray before placing in oven.
• Bake for 20-22 minutes until golden brown. Serve immendiately with Yum-Yum sauce, soy sauce or siraccha.
  
• Cool to room temp and place in freezer bags for a quick lunch later. I suggest reheating in an airfryer at 390 for 10 minutes.