| | Directions | | In a pot combine shredded cabbage, carrot, and bean sprouts. Add 1 cup of water, 1/2 tsp salt and 1/2 tsp of pepper. Cook until vegetables are tender. Drain well. While cabbage is cooking, brown ground beef with the chopped onions. Drain. Add cabbage mixture and ground beef mixture together. Add 1/4-1/2 bottle of soy sauce and mix well. Place mixture in refrigerator to cool. When cabbage mixture is cool, heat up vegetable in a separate pan. Place egg in a shallow bowl and wisk a couple of times. Lay out egg roll wrappers and place about a 1/4 cup of mixture in the middle of each wrapper. Roll, fold and seal with a little of the egg. Fry on both sides till brown. Place on paper towel to drain excess oil. Enjoy! |
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| Ingredients | | - |  | 1 pack egg roll wrappers |
| - | | 1 can bean sprouts |
| - | | 1/2 cup chopped green onions |
| - | | 1/2 cup shredded carrot |
| - | | 1 head cabbage ,shredded |
| - | | 1 egg |
| - | | 2 pounds ground beef |
| - | | vegetable oil |
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