Egg Rolls

Here is another yummy popular asian appetizer. My sister in law and mother in law taught me how to make these.  Personally I think their recipe beats any restaurants. The kids love egg rolls and whenever I make these they eat so many that it becomes the meal. Not as healthy as spring rolls, but who cares, they are great!

EGG ROLLS

•  1 small cabbage, sliced thin
•  3 carrots, shredded
•  3-4  squares from a bag of sulafane noodles ( in a pink mesh bag found in the asian section or at an asian grocery store) 
•  1 pound of ground pork or ground beef browned and drained
•  1 large onion sliced in thin strips & cooked with the pork
•  40 count egg roll wraps- I like the ones that when fried the shell is smooth, Cub foods has them in their freezer section or most asian grocery stores. Otherwise in the produce section of most grocery stores they sell the ones that fry with a bubbly shell.
• Eggroll sauce- we like the sweet and sour chili sauce that comes in a tall glass bottle, it has a picture of eggrolls on it.
•  Salt, pepper and sugar to your taste
• 1 beaten egg in a separate bowl
•  Enough cooking oil to deep fry

First put dry noodles in a bowl of hot water to soften, set aside. Combine cooked meat and onion mixture with cut veggies. Add salt, pepper and sugar. Chop softened sulafane noodles so they aren't so long, add to mixture and mix everything well until the mixture gets soggy. Add desired amounts to egg roll wrap and roll like a burrito, seal with dabs of beaten egg. Deep fry til golden brown.