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

Brown onion in oil. Add hamburger and brown. Add salt and garlic, carrots, cabbage, and Accent. Cover for 5-10 minutes. Add soaked and drained rice noodles. Mix well.

Cool this whole mixture (for easier wrapping). Wrap about 2 tablespoons in each skin edges well. Fry in frying pan with oil about 1 inch deep until brown. Turn over and brown other side. Drain well on paper towels. These are also good reheated in the oven, if you have leftovers.