Homemade egg rolls

Our LV Cookie Wednesday group met recently to make these yummy egg rolls. They are so easy to freeze and pull out one at a time. Make sure you pick up some delicious chili or sweet and sour sauce to dip them in. DIVINE!

The recipe is not specific. Just a little of this and a little of that.

ground pork or chicken (We used four pounds of ground pork for nearly 80 egg rolls)
bean sprouts (Jena sprouted these on her kitchen counter for us)
shredded carrots
cabbage, chopped (we used a head and a half - I like to chop it into just smaller than bites-sized so you don't get chunks that are too large when you bite into the egg roll)
salt and pepper to taste
egg roll wrappers (best picked up in a China town or at an Asian Mart - they freeze well for a few months and can be used in other dishes)
egg, beaten
vegetable oil (for frying)
chili sauce or sweet and sour sauce for dipping

Cook the pork. Add the chopped cabbage and carrots just before the pork is completely cooked thru. Add bean sprouts at the end and heat thru. Add salt and pepper to taste.

Set wrap out on counter in a diamond shape so a corner points toward you. Spoon mixture onto corner of egg roll wrap - not in the center. Wrap corner over mixture and begin roll. Fold side corners into center like you are wrapping the edge of a present. Keep it nice and tight but do not rip wrapper. Continue rolling to end. Dab a little bit of the egg mixture on top corner and press to seal. Make sure you do not put too much mixture into wrap or the roll will fall apart and make a mess in the oil.

To Freeze: Place in freezer safe bag and place in freezer.

To Cook: Heat vegetable oil on medium-high heat. Slide egg roll into hot oil and cook until brown on outside. The wrap will be crispy and delicious while the inside is warm and tasty.