Egg Rolls

Ingredients

1 teaspoon of vegetable oil (1 extra tablespoon if you fry)

5 pounds of ground beef chicken fat
onion, chopped
1 carrot, grated
of shredded cabbage
1 clove garlic, finely chopped
1 tablespoon oyster sauce
1 tablespoon soy
teaspoon ground ginger
12 envelopes egg rolls
Optional: 1 tablespoon fresh cilantro

Instructions
1. Heat a tablespoon of vegetable oil in a medium skillet. Add chicken, onion
and garlic and cook for 3-5 minutes until beginning to brown. Add cabbage and
carrots and cook for 3-5 minutes until they begin to soften. Pour and mix oyster
sauce, soy rises, and ginger and cook for 2-3 minutes to allow flavors to blend.
Make sure the chicken is fully cooked.
2. Let the mixture cool slightly. Optional: Mix in cilantro.
3. To assemble the rolls, put cup of the mixture in center of each wrapper.
Doubles as indicated on the package instructions - basically pulling a corner
over filling, fold the sides in and roll. Dip the corner with water and seal the roll.
4. was option - Bake the rolls: Preheat oven to 400 degrees. Bake rolls for 12-15
minutes until they start to brown, voltalos once. To make them crunchier, put
them under the grill for 1-2 minutes on each side.
5. nda option -Fre rolls: Heat a tablespoon of vegetable oil over medium heat.
Add 4-5 rolls at once and fried. Voltalos with clamps as necessary. Be careful
because they cook very quickly and can burn very easily. Voltalos as they start
to brown and have bubbles. They are 2 points each for 3 or 7 points if the fry.