Vegetable And Cellophane Noodle Egg Rolls

Pour olive oil in large skillet over medium heat. Add cabbage, sprinkle with salt and saute for about 5 minutes. Add shredded carrot, soy sauce and drained cellophane noodles. Cover and cook for 3 minutes. Remove from heat, stir the filling together, incorporating the veggies and noodles well.

Prepare egg roll wrapping area: set out the wrappers and the pan of filling, a plate for the finished wraps, a small bowl of water, allowing some room for wrapping.

Now for the fun: Scoop about 2 tablespoons of the filling onto one of the wrappers. Place it in the middle horizontally. Then fold in the left and right sides of the wrapper, folding the bottom up and over. Finish by rolling the entire roll up onto the top flap, dabbing a bit of water onto the edge to hold it shut (like an envelope). Place the completed roll on a clean plate and repeat. Keep rolling until all filling and wrappers are used.

While wrapping: Heat oil to 375 degrees F in a large, heavy skillet (you'll want at least 1-inch of oil). Place each completed roll in the hot oil carefully, frying until golden brown (about 1 to 2 minutes). Flip to the other side and fry for another minute. Remove and drain on a paper towel. Serve warm or at room temperature with your favorite dipping sauces.