Thai Egg Rolls

• 1 pkg. egg roll shells
• 1/2 pkg. bean threads, cut up fine (1 oz.)
• 1 1/2 c. meat, cut fine (hamburger, chicken or shrimp)
• 1 medium onion
• 1/2 c. shredded cabbage
• 1/2 c. shredded carrots
• 1/2 c. chopped celery
• 1 c. bean sprouts
• 1/2 c. mushrooms (optional)
• 1 tsp. salt
• dash of pepper
• dash of garlic powder
• 2 tsp. Accent
• 3 Tbsp. oil
• 2 eggs

1. Cook meat in oil until about half done; add salt, pepper, Accent and garlic powder.
2. Add vegetables and partially cook while constantly stirring.
3. Remove from heat and allow to cool.
4. Stir in the eggs and bean threads.
5. Drain most of the liquid off.
6. Mixture is ready to be put in the egg roll shells.
7. After making the egg rolls, fry in oil.
8. If desired, these rolls can be frozen and fried later.

egg roll shells, bean threads, meat, onion, cabbage, carrots, celery, bean sprouts, mushrooms, salt, pepper, garlic, accent, oil, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067050 (may not work)