SHERRYL'S CRISPY CHINESE CABBAGE EGG ROLLS

SHERRYL'S CRISPY CHINESE CABBAGE EGG ROLLS image

Yield 6

Number Of Ingredients 12

2 Tblsp. vegetable oil + oil for deep fryer
1 Tblsp. fresh ginger root, minced
1 onion, chopped (approx. 1 cup)
1 - 2 cups fresh bean sprouts, cleaned and chopped in half
4 medium cloves of fresh garlic, minced
3 cups shredded green cabbage
1 cup shredded carrot
1 cup cooked, chopped cellophane noodles (transparent thin noodle purchased in bulk at Asian market labeled as "bean thread")
2 Tblsp. soy sauce
1 Tblsp. honey
1/4 cup apple sauce or white wine
24 Eggroll skins (spring roll wraps from Asian market are the BEST)

Steps:

Heat canola oil in deep fryer on highest temp (400 degrees). Heat 2 Tblsp. oil in wok over medium-high temp. Stir fry onion, ginger and garlic until onion is soft, but not browned, about 5 minutes. Add cabbage, bean sprouts and carrots; stir fry until all vegetables are softened, about 5 minutes. Remove from heat, add cooked cellophane noodles, soyc sauce, apple juice (or wine) and honey and toss well. Place mixture in a colander and set over a bowl to drain off excess moisure. Stack 24 eggroll wrappers on a dry countertop. Cover with a damp towel. Have a small bowl of water ready. Have wrapper face you so it looks like a "diamond" shape, with points of wrapper at the top, bottom and sides. Spoon 1/4 cup drained filling onto center of each wrapper and spread out filling to look like a 4" long cylinder shape. Fold bottom point of wrapper up to cover filling and tuck around filling, then fold each side in. Moisten top "flap" edges with water and tightly roll up in a cylinder shape and seal. Be sure it is rolled tightly and is properly sealed or it will pop open during deep frying. Deep fry until golden and crisp. Drain on paper towels and serve with your favorite sweet and sour sauce.