1/2 head cabbage, chopped or shredded
4 carrots
1 lb. hamburger
1/2 bag rice noodles (soaked in warm water 15 min.)
1 onion
1 tbsp. Accent
Garlic salt to taste
Salt to taste
Egg roll skins

Brown onions in oil. Add hamburger and brown. Add salt and garlic, carrot, cabbage and Accent. Cover for 5 to 10 minutes. Add soaked, drained noodles. Mix well. Cool this whole mixture (for easy wrapping).

Wrap 2 tablespoons in each skin and seal edges well. Fry in frying pan with about 1 inch deep oil until brown. Turn over and brown other side. Drain well on paper towels. These are also very good reheated in oven, if you have leftovers.