Egg Rolls

Egg Rolls

Ingredients:

·         ½ onion, minced

·         ½ bell pepper, chopped fine

·         1 teaspoon minced ginger, fresh if available

•   1 teaspoon garlic, minced
•   oil for frying
•   1 egg, beaten
•   2 tablespoons water
•   2 cups shredded cabbage (or slaw mix)
•   2 ounces shredded carrots
•   2 teaspoons soy sauce
• 1 package egg roll wrappers

Instructions:

Sauté seasonings in tiny amount of oil.  Drain and add to cabbage mix. In a large skillet or wok, heat oil to about 375^oF or medium high heat. While oil is heating, beat egg and water in a finger bowl. In a separate bowl combine the cabbage, carrots, seasonings, and soy sauce.  Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the cabbage mixture on the egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the egg on the final corner and sides to help seal the egg roll. Carefully slide egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Do not stack. Serve immediately with desired dipping sauces.

Notes:

          Add any meat to this.  Just cook it when you are sautéing the seasoning vegetables.  Spicy ground pork sausage is good, as well as ground beef and chicken.  For a different taste, you can sauté the cabbage and carrots also.  Egg roll wrappers usually print the rolling directions on the inside of the pack.