Rice And Veggie Egg Rolls

• 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)

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

onion, carrots, cabbage, garlic, rice, soy sauce, egg roll wraps, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=298642 (may not work)