Egg Rolls

1. 1

   Shred cabbage.

2. 2

   Dice carrots and onion.

3. 3

   Cook meat and drain grease.

4. 4

   Add vegetables to skillet and stir-fry until crisp-tender.

5. 5

   Mix in soy sauce.

6. 6

   Place a heaping tablespoonful of filling in center of each egg roll skin.

7. 7

   Fold in sides, then fold over long sides, sealing shut with cornstarch and water paste. Deep fry until golden brown.

8. 8

   Serve with sweet and sour sauce. Any other combination of vegetables may be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.