STUFFING:

1 lb. ground beef
1 c. cabbage, chopped
1 tsp. coriander powder
2 tsp. cumin powder
2 tsp. red pepper powder
1 tsp. ginger powder
3 cloves garlic, minced
Salt to taste

SHELL OR PASTRY:

1 package egg roll skin or wrapper (large size). Eggroll skins are sold in all grocery stores and are used as pastries to make Chinese eggrolls. Use oil for deep frying as needed.

Brown the meat in a saucepan and then add the rest of the ingredients mentioned in the items for stuffing. Simmer the mixture for about 20 minutes or until well done. Cut the large eggroll into 4 equal pieces. Take 1 strip and make a triangular pocket by folding diagonally. Stuff them with the meat filling and seal them carefully by moistening the edges with water. Deep fry in oil until golden brown.