Egg Rolls

1 small head of cabbage

1 carrot shredded or minced

1 stalk of celery, minced

2 t chicken or beef boullion

1/2-1 lb ground pork, beef, shredded chicken, or crab (this can be omitted unless your man likes MEAT)

1-1/2 T minced garlic

2 t ginger

1 T sesame oil

1/4 c soy sauce

1 med onion, minced

Cooked Rice noodles (very fine noodles found in Asian store) - Boil for 3-5 minutes

Salt - to taste

1 pkg of spring roll wraps or egg roll wraps (found in Asian store, or refriderated section in some grovery stores)

**Note: Above amounts are a start.  Put as much or little of each as you'd like to make it your own.  Try adding other things as well

Paste (to seal wrappers):  flour and water.   1/4 c or each.  May need to add more/less water to get a smooth consistency.

Brown meat.  Add cabbage, oil, and soy sauce.  Once the cabbage starts to reduce, add remaining ingredients and cook until the cabbage is completely cooked.

Spoon about 1/3 c of mixture onto corner of egg/spring roll wrap.  See picture below. (Picture is using different ingredients than I do, but it doesn't taste as good as mine, don't worry!)

Bring the closest corner up and tightly over the filling.

Fold wrapper tightly, pulling in the corners all the way. (So that remaining wrapper is NOT wider than the portion of the wrapper with filling inside. This will make for a sloppy looking egg roll)

Continue to roll up egg roll.  Seal the final corner with paste.

I wrap all them up before I start to fry them, just so I don't have to worry about two things at once.

Fry in a pot of oil (I usually use a soup pan to keep grease from splattering everywhere). 

Oil should be 350 degrees.  Oil can be kept in same container once cooled to use for next time.

These are worth the effort!  A great thing to make with a friend!