Veggie 'N Cashew En Eggroll

1. 1

   Fry chopped cabbage until cabbage is tender and until water is nearly cooked out.

2. 2

   Season with salt, pepper and 1 tablespoon margarine in 2 cups water.

3. 3

   Saute onions and carrots in 1 tablespoon margarine.

4. 4

   Combine onions, carrots and cashews to cabbage; simmer 15 minutes or until carrots are tender.

5. 5

   Add bean sprouts and simmer 5 minutes.

6. 6

   Season with salt, pepper and soy sauce.

7. 7

   Let mixture cool.

8. 8

   Divide mixture evenly, centered between two corners of the wrapper.

9. 9

   (If the eggroll wrapper were a baseball diamond, center mixture formed like a baseball bat, one end pointing to first base and the other pointing to third.)

10. 10

    Roll eggroll by folding front corner (home base) over mixture, then fold in the side corners (first and third base), then roll the roll toward the back corner (second base).

11. 11

    Seal the last corner (base-line) with the raw egg white/yolk.

12. 12

    Deep fry in oil until lightly browned.

13. 13

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.