Egg Rolls

Egg Rolls (Becki Richardson)

1/2 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
1 large carrot, grated
1 large celery stalk, grated

Sauce:
2 Tbsp cornstarch
2 tsp sugar
2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce

Brown meat and drain. Add vegetables and cook until done. Stir in sauce until mixture is well-coated. Put large spoonful into each wrap and fry on both sides until golden brown. Serve warm.

(Note from Mary: The first time I made these my oil wasn't near hot enough and the insides were saturated with oil. Not so tasty. This time I heated it over medium-high heat and those little rolls stayed sealed and were perfect.)

(ok - also adding this one in case i get adventurous to make these with the fried rice)