:Egg Rolls:

Cute Egg Rolls! Nom Nom Nom!

Ingredients:

Egg roll wraps (available at most grocery stores)
Cabbage cut into thin slices (about half of a head)
Sprouts
Carrots in thin slices
Cooked chicken, crab, ground beef, or shrimp (optional)
Peanut or vegetable oil (to cook)
one egg (beaten/whisked)



Steps:

Preheat your deep fryer. Allow your deep fryer to heat through thoroughly. Try to use peanut oil if possible, as it adds a pleasant nutty flavor to the egg rolls.
Stuff your rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls.
Wrap your rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.
Seal the egg roll. To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll. In a small dish or bowl place a beaten egg. Dip your finger into the mixture and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.
Cook your egg rolls. Since deep fryer temperatures will vary and size of the egg rolls will affect the cooking time, there is no set cooking time. Place 3-4 egg rolls in the deep fryer and allow to cook until golden brown. Roll the egg rolls in the oil to evenly brown the wrapper. Avoid overcooking the egg rolls.
Serve immediately. Egg rolls are best served as soon as they have finished cooking. Serve with a chilled bottle of sweet cherry sauce, plum sauce, sweet and sour sauce, or anything you enjoy on egg rolls.



Tips:

Chop all vegetables into strips similar to the size of the sprouts.
Cook your egg rolls as you wrap them as the moisture will make the wrapper weak and soggy if you allow them to sit too long.
Make sure that all veggies are as dry as possible before stuffing the egg rolls, to keep egg rolls from becoming soggy.
If you don't cook it, put then in the refrigerator but if after 2 days of not cooking them then put them in freezer
Make sure they are all cooked evenly.
Roll egg rolls in deep fryer to allow all sides to brown
Eat the egg roll right after cooking, as it will be crunchy, if eaten after it cools, it will still be good but a bit soggy.
Can be frozen and thawed or deep fryed as needed.