1 head of cabbage, sliced
1 onion
1 green bell pepper
3 tbs soy sauce
3 tbs teriyaki sauce
2 tbs brown sugar
2 tbs vegetable oil
salt pepper
1 pkg egg roll wrappers
vegetable oil for frying
2 tbs water
In large sauce pan heat oil, add onion and bell pepper, cook till tender. Add sliced cabbage. Once cabbage cooks down add in salt, pepper, and sauces. Once most all liquid add cooked out take off heat.
Take egg roll wrapper and line edges with water so they will stick when rolled. Stuff with the cabbage mixture. Fry in vegetable oil at 350 degrees. I fry them until golden brown.
*I just made up this recipe one evening several years ago and I've used it ever since. I know it's not exactly how one should make egg rolls but it works for me. I would like to one day add shredded carrots like you're supposed to but I never have any. haha There is usually a ton leftover but I add chicken and just turn it into a stirfry to serve with the fried rice.
EGGROLL DIPPING SAUCE:
Ingredients:
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/8 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Directions:
Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.
* I believe I added a little brown sugar to sweeten the sauce and simmered it on the stove.
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