• 16 Spring Roll or Egg roll wrappers
• Canola oil for frying

FILLING

• 2 tablespoons canola oil
• 8 cups shredded carrots and cabbage mix
• 2 cups bean sprouts
• 4 green onions, thinly sliced
• 1/2 teaspoon salt

Heat 2 tbs oil in pan on medium high. Add cabbage and carrot mix and cook for1 minute. Add bean sprouts and green onions and cook for another minute. Add salt. Remove from pan and cool.

Lay 1 wrapper on flat plate. Keep other wrappers covered so they won’t dry out. Place 2-3 tablespoons of filling onto bottom third of wrapper. Fold both right and left side of wrapper in towards the middle then roll to top. Fry seam side down in 1 ½ inches of hot oil over medium heat. Turn over and fry on the other side.

Sweet and Sour Sauce
Mix together jam and vinegar. Serve over egg rolls with a dab of hot mustard.

Hot Mustard
Mix mustard with water. Dab on egg rolls and serve with Sweet and Sour Sauce