Rice And Veggie Egg Rolls - cooking recipe

Ingredients

1 large onion, halved and thinly sliced
2 carrots, finely diced
1 medium cabbage, shredded
2 Tbsp. Oriental chili/garlic sauce
1 c. Minute rice, uncooked, then cooked
soy sauce to taste
1 pkg. egg roll wraps (approximately 20 to 24 wraps)
vegetable oil (for frying)

Preparation

In wok or large frypan, heat 1/4 cup vegetable oil until very hot.
(Careful not to burn oil.)
Working quickly, stir-fry onion and carrots for 3 minutes.
Add cabbage; fry until cooked down. Add garlic/chili sauce and mix thoroughly.
Add cooked rice.
Turn off wok or remove from heat.
Add soy sauce to taste.
Cool to room temperature.
Place 2 to 3 tablespoons of filling in center of egg roll wraps.
Wrap envelope style sealing end with flour/water mixture.
Fry in deep fryer or 1/2-inch deep oil in frypan, turning once, over high heat until golden.
Makes 20 to 24 egg rolls.