IS IT EGG ROLL OR EGGROLL?

Steps:

• Brown the meat in a large pan.
• Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
• Remove from heat when carrots are tender.
• Stir in cabbage and bean sprouts, this will help cool the mixture down.
• Taste it now and see if it needs any more salt, good huh.
• Drain this mixture VERY WELL, moisture is you enemy in this recipe.
• I put it in a colander with a plate on top and a weight.
• It will look like there are more veggies than meat, that is a good thing.
• Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
• We are almost there, have a glass of wine while you are waiting for it to cool!
• Stir occasionally in the colander to get the hiding moisture.
• Lay the wrapper so that one point is towards you.
• Put about about 3 tablespoons of mixture across the wrapper.
• Here is where I add a bit of cilantro, green onion, chopped hot pepper.
• Fold the point that is pointing at you up over the mixture.
• Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
• Moisten the last point and finish the roll.
• Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
• To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
• Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
• They will not get all brown like fried ones but they will be crispy and delicious.