2 pkgs. egg roll wrappers
1 lb. ground beef, cooked & drained before adding with vegetables
1 med. head cabbage, chopped very fine
1/2 c. finely diced onion (more or less to suit)
2 med. carrots, chopped very fine
1/2 tsp. salt to taste
1/2 tsp. pepper to taste
1/2 tsp. Accent
2 tbsp. soy sauce

Wash vegetables thoroughly, dice and leave to dry.

Brown ground beef in pan. Add diced onions, salt, pepper, Accent and soy sauce. Cook about 5 minutes.

Add chopped cabbage and diced carrots. Simmer entire contents for another 5 to 10 minutes. Drain juice in colander and allow to cool for wrapping. Vegetables should be chilled before wrapping.

Wrapping Wei Chuan Egg Roll Shells: Separate egg roll wrappers. Use two egg yolks for "glue". Wrap into very small rolls and deep fry until golden brown. Serve hot.

NOTE: You can make meatless, add soy sauce instead of meat. The tighter you roll them the better they will cook.