- 2 c.Chinese cabbage, sliced
- 1/2 c.bean sprouts
- 1/4 c.shredded carrots
- 1/2 c.ground Pork, Sausage or diced Chicken or Beef
- 2-6 Tbs.oil
- Heat 2 Tbs. oil in a wok or large pan. Add the cabbage, stirring until limp. Remove, leaving as much oil as possible. Repeat this process with carrots and bean sprouts, adding oil if necessary. Cook the meat in the same way, draining away as much oil as possible. Mix all the ingredients in large bowl.
- Place a small amount of filling on one end of an egg roll skin. Roll the skin towards the opposite end, folding the sides over as you go. The skin should stick to itself when rolled. If it doesn’t, mix 1 Tbs. cornstarch with a little water. Wipe a little of the cornstarch mixture over seam in egg roll. Serve with Sweet and Sour Sauce.
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