Chinese Egg Roll Pouches

• 1 Tbsp. peanut oil
• 1 large carrot, chopped
• 1 large cabbage, chopped
• 2 green onions, chopped
• 2 Tbsp. soy sauce
• 2 Tbsp. ginger ale
• 1/4 tsp. sugar
• 1/4 tsp. ground ginger
• 1 clove garlic, pressed
• 1/4 c. chopped cashews
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1 (16 oz.) pkg. egg roll wrappers
• 3 c. peanut oil

1. Put 1 tablespoon peanut oil in a cast-iron skillet and heat high for 1 minute.
2. Add carrot and cook 1 minute, stirring constantly, 5 minutes or until tender.
3. Stir in green onions and next 6 ingredients.
4. Combine cornstarch and water.
5. Add to cabbage mixture and cook 1 minute or until thickened.
6. Let cool and spoon mixture evenly into centers of egg roll wrappers.
7. Moisten edges with water.
8. Bring ends to the middle, pressing together in center.
9. Pull ends up and out to resemble a pouch.

peanut oil, carrot, cabbage, green onions, soy sauce, ginger ale, sugar, ground ginger, clove garlic, cashews, cornstarch, water, egg roll wrappers, peanut oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657423 (may not work)