Egg Rolls

Ingredients

• 1 head cabbage shredded
• 2 small carrots shredded
• 3 green onions minced
• 14 c soy sauce
• 1 6 oz can chicken crab or shrimp drained
• salt and pepper to taste
• 15 egg roll wrappers
• canola or safflower oil

Directions

1. Stir-fry cabbage carrots and onions in 2 tablespoons oil and soy sauce for one minute
2. Remove from wok and set aside
3. Add meat and salt and pepper to vegetables
4. Heat 2 cups oil in a skillet
5. Spoon 2 to 3 tablespoons of mixture on each egg roll wrapper fold sides and roll diagonally
6. Brush with water to seal
7. Fry in hot oil until golden brown
8. Drain on paper towel