Egg Rolls
By Chef Tom Fraker


1/2 pound Ground Beef cooked
1/2 pound Ground Pork cooked
1/2 head Organic Cabbage (use Green Cabbage) shredded
2 Organic Bell Pepper chopped small
1 Maui Onions chopped small
1 Egg beaten
Canola Oil as needed for frying
Soy Sauce to taste


In a large bowl, combine the meat, cabbage, bell pepper and onion. Mix well.

Place 2 spoonfuls of the mixture in each egg roll wrap and roll up like a burrito making sure to tuck in the sides so that the entire filling is enclosed. Brush the edge of the wrap with the egg to help seal it.

Fry the egg rolls in hot oil until golden brown on all sides.

Drain on paper towels.

Serve with soy sauce for dipping.
I like to serve my egg rolls with some wasabi paste for a little kick.

Servings: 15