Crunchy Egg Rolls

Shredded sauteed cabbage can be subbed for the bean sprouts.

• Ready In: 35 mins
• Yields: 12 egg rolls

Ingredients

• 1⁄2 cup  chopped onion
• 1  tablespoon  vegetable oil
• 8  ounces ground beef or 8  ounces ground turkey
• 1  cup  finely shredded carrot
• 1  tablespoon soy sauce
• 1⁄2 teaspoon  garlic salt
• 3  cups bean sprouts (see note below) or 3  cups  shredded cabbage (see note below)
•  vegetable oil (for deep frying)
• 12  egg roll wraps

Directions

1. Saute the onion in 1 tablespoon vegetable oil in a large skillet over medium-high heat until tender. Add ground beef, carrots, soy sauce and garlic salt. Cook, stirring frequently, until ground beef is browned and crumbly, about 8 minutes; drain. Stir in bean sprouts OR cabbage.** Let stand to cool.
2. **For shredded cabbage: Using the large holed side of a grater, shred enough green cabbage to yield about 3 cups. Combine the cabbage, a small amount of salt and vegetable oil in a skillet. Cover the skillet and cook the cabbage, stirring occasionally, until tender, about 15 minutes.
3. Preheat vegetable oil for deep frying in a deep fryer to 375*.
4. Spoon about 1 tablespoonful of ground beef mixture diagonally onto each egg roll wrapper.
5. Fold in the bottom and side corners to enclose filling. Moisten top corner with water. Fold top corner down, pressing seam to seal.
6. Deep fry egg rolls 3 at a time until golden brown, about 3 minutes per batch; drain. Serve hot with plum sauce or mustard.