chinese take out: I notice when you get eggrolls at the supermarket they always have cabbage in them and the ones that do have meat are basically ground beef with ginger and stuff. What I want to know is how to make those ones you get at a chinese take out place where the filling isn't crumbly beef, it's like a soft meat paste with the consistinsy of mashed potato. Every recipe I've ever found online makes the supermarket kind with crumbly beef and cabbage. What on earth is that meat paste?|||After you have cooked the ground pork, put it in a food processor, with seasonings, and process it to a paste. My mom used to do it with leftover roast beef, and it made the best sandwich spread! Another way is to process the ground pork while it is raw, then add it to the cabbage. I prefer to process it after, but you might like it best this way.|||Ground pork.|||Sorry, meat products are not my specialist subject Whats the next starter for ten. oh! found this any good http://en.wikipedia.org/wiki/Eggroll http://en.wikipedia.org/wiki/Spring_roll鈥?/a> or even cooking tips for chinese eggroll http://chinesefood.about.com/od/dimsumeg鈥?/a>|||It's not just ground pork because that would be crumbly. He wants to know how to make it a paste similar to mashed potatoes. I've always wondered too, I checked and couldnt find any recipes or even a refference to it on the internet :( I hope someone answers this.