Egg Rolls - cooking recipe

Ingredients

1 head cabbage, shredded
2 small carrots, shredded
3 green onions, minced
1/4 c. soy sauce
1 (6 oz.) can chicken, crab or shrimp, drained
salt and pepper to taste
15 egg roll wrappers
canola or safflower oil

Preparation

Stir-fry cabbage, carrots and onions in 2 tablespoons oil and soy sauce for one minute.
Remove from wok and set aside.
Add meat and salt and pepper to vegetables.
Heat 2 cups oil in a skillet.
Spoon 2 to 3 tablespoons of mixture on each egg roll wrapper, fold sides and roll diagonally.
Brush with water to seal.
Fry in hot oil until golden brown.
Drain on paper towel.