Egg rolls

1. Begin by cooking the ground beef the way you like it.

2. In a skillet, stir-fry ginger, garlic & sprouts in 2 T. of veggie oil until fragrant, about 30 sec. Add green onions, carrots, zucchini, celery & red pepper and stir-fry for 2 min.

3. In a bowl, combine beef broth, soy sauce, & sugar. Add cabbage & broth mix. Bring to boil & simmer 5 min., stirring occasionally, until the vegetables are fork tender. Add sesame oil, cool for 15 min., & strain. Fold in beef & cilantro.

4. Fill & roll the egg roll wrappers, using 1 T. of filling for each roll. Working with 1 egg roll wrapper at a time, place wrapper with one corner of the diamond closest to you. Place 1 tablespoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Using a pastry brush, brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

5. In a skillet set over medium high heat (6-7), heat the remaining 2 T. veggie oil & sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.