Rice And Veggie Egg Rolls

1. 1

   In wok or large frypan, heat 1/4 cup vegetable oil until very hot.

2. 2

   (Careful not to burn oil.)

3. 3

   Working quickly, stir-fry onion and carrots for 3 minutes.

4. 4

   Add cabbage; fry until cooked down. Add garlic/chili sauce and mix thoroughly.

5. 5

   Add cooked rice.

6. 6

   Turn off wok or remove from heat.

7. 7

   Add soy sauce to taste.

8. 8

   Cool to room temperature.

9. 9

   Place 2 to 3 tablespoons of filling in center of egg roll wraps.

10. 10

    Wrap envelope style sealing end with flour/water mixture.

11. 11

    Fry in deep fryer or 1/2-inch deep oil in frypan, turning once, over high heat until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.