Stir-fry beef or pork in skillet until crumbly and browned; drain. Stir in garlic salt. Remove meat from pan and set aside. Add vegetable stir fry and soy sauce to skillet. Stir-fry until crisp but tender.

 

Add meat and vegetables to food processor fitted with metal blade. Pulse 3 to 5 seconds, just until finely chopped. Cool slightly.

 

Blend together flour and water in small bowl.

 

To make each roll, spoon about 1/4 cup vegetable filling on lower half of each egg roll wrapper. Fold bottom edge up just to cover filling. Fold sides in, about 1/2" toward center. Moisten top inside edge of wrapper with flour-water-mixture. Fold up to seal edge.

 

Repeat procedure with remaining rolls. Deep fry at 375 degrees F until golden brown, about 3 minutes, or fry in 1/2" oil in skillet, turning to brown all sides. Serve with sauce.

 

Yields: 24 rolls (2 per serving).