Egg Rolls [CL]

I gotta give props to my man Tommysan for this one. He was the kitchen manager at a bar/restaurant I used to work at. We made egg rolls for one of the daily specials and I had to get the recipe. They were so easy and so good. Who doesn't like egg rolls?
You need:
1/2 head of cabbage, thinly slice
a few carrots, shredded
green onions, chopped
mung bean sprouts, chopped
granulated garlic
white pepper
celery salt
onion powder
1 lb meat if using (beef or pork)
I also like to chop up a red chile or two but it's not necessary
Egg roll wraps. You might have to locate a specialy store for these. If you're in ATL you can get them at the Dekalb Farmers Market or probably several other places, especially up Buford Hwy.

I use enough vegetables to make a good even mix with the cabbage. 1/2 a head of cabbage will give you enough to make ~20 egg rolls. The good thing about them is you can freeze the excess after rolling them. To cook the frozen ones, just microwave for a couple minutes and then fry.

Chop up all your veggies and mix together in a large bowl. Brown your meat and drain. Return to the pan and add veggies. Stir fry with seasonings until cabbage is wilted. Remove from the pan and drain. This shouldn't take more than 10 minutes.
My wonderful sister told me how to place pics within my posts so hopefully I can show you how to roll them instead of describing it. It's pretty easy.

Lay your wrap in front of you in diamond formation. Wet your fingers with water and apply to the edge of the wrap from the top corner to about halfway along the edge. This is your glue to keep the roll rolled.
Place a couple of spoonfuls of filling on the wrap and roll from the bottom corner halfway up. Fold in the sides and continue rolling. Apply enough pressure to form a good seal with the top corner but don't rip the wrap. It tends to react badly while frying if oil can get inside the egg roll.
Once you've got em all wrapped up heat a pan with canola oil (or your frying oil of choice) at about medium heat. Medium has worked good in the past but my current oven needed it just a hair over medium. You might want to start off with just 1 or 2rolls to see how your temp is.
Once the oil is heated you can fry in batches at ~3 minutes a side (6 total) for the egg rolls. Drain on a paper towel and let cool before eating. They are freakin hot!
We ate ours with store bought sweet&sour sauce and hoisin sauce. You can also make a pretty good sauce with some vinegar, rice wine vinegar, soy sauce, brown sugar, ginger, green onions, and red pepper flake.