Egg Rolls

• 1 lb. ground turkey or ground beef
• 16 oz. bag precooked shrimp (frozen)
• 1 cabbage, chopped
• 1/2 bag glass noodles
• 3 large carrots
• 1/2 c. thinly sliced green onion
• 2 Tbsp. soy sauce
• 1 tsp. grated ginger root
• 16 egg wrappers
• cooking onion

1. Fry meat until done.
2. Drain grease.
3. Set aside.
4. Boil cabbage until soft.
5. Boil carrots until soft.
6. Boil glass noodles until soft.
7. Mix all ingredients.
8. Place egg roll skin with one point toward you.
9. Spoon 1/4 cup of filling diagonally across and just below center of skin.
10. Fold bottom point of skin over filling; tuck point under filling.
11. Fold side corners over, forming envelope.
12. Roll up toward remaining corner.
13. Moisten point and press firmly to seal.
14. Repeat with remaining egg roll skin and filling.
15. Fry rolls, a few at a time, in deep hot oil (365u0b0) for 2 to 3 minutes or until golden brown.
16. Drain on paper towels.
17. Serve warm.

ground turkey, shrimp, cabbage, glass noodles, carrots, green onion, soy sauce, ginger root, egg wrappers, cooking onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938664 (may not work)