BOCA Egg Rolls

• 2/3 cup sesame oil
• 1 qt. green cabbage, shredded
• 1 qt. celery, cut diagonally into thin slices
• 1 qt. carrots, thinly sliced Target 2 lb For $3.00 thru 02/06
• 1 qt. cremini mushrooms, thinly sliced
• 2 qt. BOCA Ground Burger
• 48 each egg roll wrappers

1. Heat oil in saute pan.
2. Add cabbage, celery and carrots; cook until crisp-tender.
3. Stir in mushrooms and ground burger.
4. Remove from heat.
5. Place 1 egg roll wrapper on work surface with bottom corner pointing toward you.
6. Spoon about 1/2 cup vegetable mixture just below center of wrapper.
7. Fold bottom corner of wrapper about halfway to center.
8. Fold both side corners of wrapper over filling, then roll up tightly.
9. Moisten top corner of wrapper with water; press firmly into egg roll to seal.
10. Repeat with remaining ingredients.
11. Deep FRY, in batches, in 350 degrees F oil 4 min.
12. or until golden brown; drain.

sesame oil, green cabbage, celery, carrots, cremini mushrooms, ground burger, egg roll wrappers

Taken from www.kraftrecipes.com/recipes/boca-egg-rolls-143804.aspx (may not work)