Egg Rolls. . . .

5 Carrots shredded
1 head shredded cabbage
1 T salt
1 Can bean sprouts
1 onion, diced
½ pound ground beef, browned (optional)
Seasoning:
2 T oil
3 T soy sauce
1 T garlic powder
½ t black pepper
Add Seasonings to the filling and stir until it’s all coated.

Egg roll wraps
1 egg yolk
Vegetable Oil
Instructions
Filling: Mix the filling ingredients together except meat, sprinkle with the salt. Set aside for 30 minutes. Then squeeze the liquid out of the filling: Place a colander in the sink. Pick up a handful of the filling and squeeze. Water will come out. The colander helps to catch filling that drops. Place the squeezed filling in another bowl. Repeat until all the filling has had the liquid squeezed out. Your hands will probably get tired, but this is an essential step to get the right texture for the filling (otherwise it will be soggy).
Add Seasonings to the filling and stir until it’s all coated.
Fill the Wrappers: Scoop ¼ Cup of filling into the center of the egg roll wrapper. Seal wrap with egg yolk and roll up.  Deep fry in vegetable oil at 350*.