Sherryl'S Crispy Chinese Cabbage Egg Rolls

Heat canola oil in deep fryer on highest temp (400 degrees). Heat 2 Tblsp. oil in wok over medium-high temp. Stir fry onion, ginger and garlic until onion is soft, but not browned, about 5 minutes. Add cabbage, bean sprouts and carrots; stir fry until all vegetables are softened, about 5 minutes. Remove from heat, add cooked cellophane noodles, soyc sauce, apple juice (or wine) and honey and toss well. Place mixture in a colander and set over a bowl to drain off excess moisure. Stack 24 eggroll wrappers on a dry countertop. Cover with a damp towel. Have a small bowl of water ready. Have wrapper face you so it looks like a "diamond" shape, with points of wrapper at the top, bottom and sides. Spoon 1/4 cup drained filling onto center of each wrapper and spread out filling to look like a 4" long cylinder shape. Fold bottom point of wrapper up to cover filling and tuck around filling, then fold each side in. Moisten top "flap" edges with water and tightly roll up in a cylinder shape and seal. Be sure it is rolled tightly and is properly sealed or it will pop open during deep frying. Deep fry until golden and crisp. Drain on paper towels and serve with your favorite sweet and sour sauce.