Veggie 'N Cashew En Eggroll - cooking recipe

Ingredients

1 pkg. eggroll wrappers
1 bag bean sprouts
2 medium carrots, shredded
1 onion, diced small
3 green onions, diced small
1 cabbage, chopped
1 c. cashew halves
1 egg
2 Tbsp. margarine
oil for deep frying
soy sauce

Preparation

Fry chopped cabbage until cabbage is tender and until water is nearly cooked out.
Season with salt, pepper and 1 tablespoon margarine in 2 cups water.
Saute onions and carrots in 1 tablespoon margarine.
Combine onions, carrots and cashews to cabbage; simmer 15 minutes or until carrots are tender.
Add bean sprouts and simmer 5 minutes.
Season with salt, pepper and soy sauce.
Let mixture cool.
Divide mixture evenly, centered between two corners of the wrapper.
(If the eggroll wrapper were a baseball diamond, center mixture formed like a baseball bat, one end pointing to first base and the other pointing to third.)
Makes 18 to 20 each.
Roll eggroll by folding front corner (home base) over mixture, then fold in the side corners (first and third base), then roll the roll toward the back corner (second base).
Seal the last corner (base-line) with the raw egg white/yolk.
Deep fry in oil until lightly browned.
Serve with rice.