Beef and Vegetable Egg Rolls (Makes 12-15 egg rolls)

¼ lb. ground beef
2 tablespoons plus 1 teaspoon vegetable oil
2 cups frozen mixed vegetables (or 1 carrot, 1 onion, ¼ cup peas)
1 cup shredded cabbage
1 teaspoon oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons soy sauce
15 egg roll wrappers




Heat 1 teaspoon oil in a large pan. Sauté ground beef with mixed vegetables and cabbage. Seasoned with salt, pepper, garlic powder and soy sauce. Cook until beef is browned (no more pink). Allow to cool before filling egg roll wrappers. To wrap egg rolls, scoop 1-2 teaspoons of beef onto the bottom center of each wrapper. Roll the wrapper over the meat, away from you, so that meat is fully wrapped one time. Fold over the sides, creating an approximate 4 inch egg roll, and then continue to roll leaving a small piece of the wrapper exposed. Moisten end of the wrapper to seal. Continue with other wrappers and set aside until ready to fry. To fry, heat oil remaining oil in a skillet to 325oF. Carefully place egg rolls in hot oil and cook until golden brown, 5-7 minutes, turning with tongs as needed.