Beth's Veggie Eggrolls

1 package rice paper wraps (about 15)
1 cup fresh bean sprouts (optional)
1 Tbsp olive or peanut oil
2 to 3 Tbsp finely minced garlic
1 med onion, finely chopped
3 Tbsp (45 ml) olive -OR- peanut oil
1 1/2 packages coleslaw mix
(-OR- one small head of green cabbage, finely sliced,
& 2 large carrots, finely grated)
2 tsp salt
1/3 to 1/2 tsp tamari sauce

1. Rinse bean sprouts well and leave standing in large colander.

2. Heat 1 Tbsp oil. Lightly saute onion until soft; add garlic. Continue to saute until onion is clear.

3. Add coleslaw mix/cabbage-carrot mix. If need be, before adding, chop up larger pieces that may be in mixture. Toss together with onion & garlic. Add salt & soy sauce. Heat, stirring constantly, until mixture is softened and about half original volume.

4. At this point, it's a good idea to taste the mixture. It should have a slight salty taste. If not, add more salt or soy sauce (depending on amount of liquid in pan).

5. Once cabbage mixture is softened, pour into large colander on top of bean sprouts (this heat will soften them, but not too much). Let the mixture drain for a while (about an hour is best if you have the time) to allow excess oil and soy sauce to drain off so eggrolls won't become soggy before cooking.

6. Place 1 to 2 heaping tablespoons of mixture into eggroll wrap. Wrap according to directions on package, making sure to moisten wrap to make sure they stick together.

7. You can either deep fry or bake these. Deep fry them in clean, hot oil until golden.

8. Drain well and enjoy!

NOTE:

These can also be frozen after they're cooked & then reheated. Layer the eggrolls in a single layer to freeze them (on a cookie sheet is best), then place in freezer bags to keep them. They will keep up to a month or so at a time.

When ready to reheat, remove from the freezer & allow them to thaw almost totally. Place them in a 375 F oven and heat for about 15 minutes total, turning them once about halfway through the heating time. They crunch right back
up for you.