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EGG ROLLS

2 1/4 c. Napa cabbage
1 bunch spring onions
2 carrots, grated
1 tsp. oil
1 tsp. instant beef bouillon
1 tsp. Accent
salt and pepper to taste
1 1/2 lb. ground beef, cooked and drained
2 pkg. egg roll wrappers (20 pieces)
1 egg for egg wash to seal egg rolls

Stir and fry all vegetables in oil until tender. Add bouillon,
Accent, salt,and pepper and stir until blended. Remove from heat
and cool. Fill wrapper with cooked vegetables and cooked beef.
Roll and seal with beaten egg, rubbing a little egg on edge of
wrapper. Deep fry until golden brown.

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