Eggrolls

I often make eggrolls with some grated carrot, sweet and
hot peppers, green onion, cabbage, soy sauce, ginger and
a little sherry to taste.

The filling needs to be cooked well in advance to cool, because it will
tear the homemade wrappers if hot.

The wrappers are

2 c all purpose flour
1/2 t salt
1 beaten egg
about 1/2 c water ( more or less) to form a stiff dough.

Let the dough rest about 10-15 minutes then roll and cut to size.

Place in cooled filling, roll and then pop into your deep fryer. I usually get 8 – 10 large rolls, according to how much cabbage I have used.

Drain on paper towells and
they come out looking something like this.