Chinese Style Egg Rolls

Ingredients:

20 egg roll wrappers
1 garlic clove, minced
1/2 inch piece of ginger, minced
1 teaspoon oil
1/2 small green cabbage, shredded
1/4 small red cabbage, shredded
1 carrot, shredded
2 green onions, chopped
1 small bale of glass noodles
1 teaspoon sesame seeds
1 tablespoon soy sauce
a pinch of white pepper
sriracha (optional)
1/2 teaspoon sesame chili oil


Cook garlic and onion in the oil until aromatic and add green cabbage and carrot. Stir fry until tender crisp. Then add green onion.

Meanwhile, cook glass noodles according to package instructions. Cut noodles into smaller strands with shears.

Add glass noddles, red cabbage, and sesame seeds to the vegetable mixture. Season with soy sauce, pepper, sriracha, and sesame chili oil.

Remove from heat and allow to cool slightly. Fill the wrappers by placing 2 tablespoons of the mixture on each corner and rolling up, tucking the edges in as you roll. Seal edges closed with water.

Fry or brush with oil and bake until golden brown. Serve hot with sweet and sour sauce.