Spring Rolls

(Courtesy of Mr Food)

Ingredients:
1/2 c. soy sauce
1/4 c. packed light brown sugar
1 Tbsp. ground ginger
2 tsp. garlic powder
6 c. shredded Chinese cabbage
2 c. fresh bean sprouts
1 large carrot, shredded
3 scallions (green onions), chopped
8 egg roll wrappers
Oil for frying

Directions:
In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well.

In a large bowl, combine cabbage, bean sprouts, carrot and scallions; mix well.  Pour soy sauce mixture over cabbage mixture; toss to coat and let stand 10 minutes.  Place cabbage mixture in a colander and squeeze to drain.

Spoon about 1/2 c. cabbage mixture evenly into center of each egg roll wrapper.  Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.

Heat about 1 1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking.  Add spring rolls in batches and fry 2-3 minutes per side, or until golden.  Drain on paper towel-lined platter.  Serve immediately, but be sure to use caution- the filling will be hot.

http://www.mrfood.com/Appetizers/Spring-Rolls-419

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