Okinawa Egg Rolls
Featured Pinch Tips Video
- 1 large
- head cabbage, shredded.
- 2 lb
- 2 large
- 1 jar(s)
- sliced mushrooms
- 1 bottle
- soy sauce
- 1 pkg
- egg roll wraps
1Shred 1 lg. head of Cabbage and the 2 lbs. carrots.
Shred the potatoes.
2In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
3While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
4When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
5When Hamburger is ready, add it to the veggies.
6On waxed paper, open pkg. egg roll wraps. Lay out.
Take 2 Tablespoons of mixture and lay on wrap.
Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
7In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.