Egg Rolls

1. 1

   Stir-fry cabbage, carrots and onions in 2 tablespoons oil and soy sauce for one minute.

2. 2

   Remove from wok and set aside.

3. 3

   Add meat and salt and pepper to vegetables.

4. 4

   Heat 2 cups oil in a skillet.

5. 5

   Spoon 2 to 3 tablespoons of mixture on each egg roll wrapper, fold sides and roll diagonally.

6. 6

   Brush with water to seal.

7. 7

   Fry in hot oil until golden brown.

8. 8

   Drain on paper towel.

No additional tips available.