Rice And Veggie Egg Rolls

Directions

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