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| 2-3 |
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Garlic cloves, minced |
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| 1/2 |
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Onion, sliced |
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| 1 med |
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Cabbage, shredded |
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| 2-3 cups |
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Bean sprouts, washed and drained |
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| 3 |
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Carrots, matchstick size |
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| 25 |
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Frozen eggrolll wrappers |
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| 2 Tbs |
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Soy Sauce |
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| pinch |
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Salt |
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| pinch |
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Sugar |
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| dash |
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Pepper |
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| 1 |
Thaw eggroll wrapper, peel one eggroll wrapper one at a time carefully so it won't tear. Place peeled wrapper on damp kitchen towel. Keep wrapper covered in damp towel till ready to use. |
| 2 |
Saute garlic and onion. Add carrots, stir fry for 2-3 minutes. Stir in bean sprouts, stir fry for a minute and add cabbage. Stir fry for another 2-3 minutes, season with soy sauce, salt, sugar and pepper. Adjust for your taste. Take out of saute pan, and put mixture in a colander to drain. |
| 3 |
How to Roll |
| 4 |
Take one wrapper and spread it across in front of you. Put 1-2 Tbsp. of vegetable mixture in the middle of wrapper. Fold wrapper burrito style. Use water to fasten roll. Fry 1-3 eggroll in 340° oil for 3 minutes or until golden brown. Drain in paper towel. Serve with favorite sauce. |
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| Recipe Source |
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Author: Grace Rose |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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