Spring Rolls

I like these better then the Eggrolls, But I do like the Eggrolls too :)

 

1/2 cup soy sauce

1/4 cup packed light brown sugar

1 tablespoon ground ginger

2 teaspoons garlic powder

6 cups shredded Chinese cabbage

2 cups fresh bean sprouts

1 large carrot, shredded

3 scallions (green onions), chopped

8 egg roll wrappers

Oil for frying

 

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 well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
 

Spoon about 1/2 cup cabbage mixture evenly onto 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 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.