Egg Rolls

Egg roll or spring roll wrappers
1 lb. Ground Pork
1 Head Cabbage
1 Lrg. Onion
1/2 lb. Carrots
Garlic Salt
Pepper

- Shred veggies into large bowl.
- Mix in pork. Sprinkle with a generous amount of garlic salt and pepper. I like to be able to smell the pepper coming off the mixture!
- Lay your spring roll wrapper out in front of you in a diamond shape.
- Add 1/3 C. of mixture to center of wrapper. Fold bottom corn up and over mixture, press down to form into a narrom roll. Fold in side corners and continue rolling tightly.
- Deep fry imediatly, the moisture from the meat will soften your wrappers just enough that they will tear otherwise.
- Deep fry at 350-400 for 6-8 minutes until golden.
- You can also bake your egg rolls for a healthier version. Roll your egg rolls and line on a greased cookie sheet. Lightly spray the egg-rolls with cooking spray. Bake at 425 for about 10-12 minutes.

Compliments of: Shauna