OKINAWA EGG ROLLS
While my hubby was in the Air Force, we were stationed in Okinawa, Japan. I learned to make these EGG~ROLLS. Today, I make them a little more of a modern version, but still very yummy, Goes great with Fried Rice or by themselves. We eat them with Duck Sauce~
Provided by Kay Tilley
Categories Other Main Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Shred 1 lg. head of Cabbage and the 2 lbs. carrots. Shred the potatoes.
- 2. In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
- 3. While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
- 4. When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
- 5. When Hamburger is ready, add it to the veggies.
- 6. On waxed paper, open pkg. egg roll wraps. Lay out. Take 2 Tablespoons of mixture and lay on wrap. Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
- 7. In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.
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