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

Brown onion in oil. Add hamburger and brown. Add salt and garlic, carrots, cabbage and Accent. Cover for 8 to 10 minutes. Add soaked and drained rice noodles. Mix well. Cool this whole mixture (for easier wrapping).

Wrap about 2 tablespoons in each skin and seal 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 very good reheated in the oven.