Beef Egg Rolls

Ingredients

• 1 large head cabbage shredded finely
• 0.5 teaspoon garlic dried minced
• 16 ounce egg roll wrappers 
• 1 teaspoon ground ginger 
• 0.5 teaspoon ground pepper black
• 1 pound ground beef lean
• 1  onion thinly sliced
• 0.5 teaspoon salt 
• 2 tablespoons cooking sherry 
• 2 tablespoons soya sauce 
• 1 tablespoon vegetable oil 
• 2 quarts vegetable oil for deep frying
• 0.3 cup water 
• 1 teaspoon sugar white

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender.
2. Transfer mixture to a bowl and set aside.
3. In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through.
4. Remove from heat.
5. Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown.
6. Drain on paper towels and serve hot.