Crunchy Egg Rolls

1/2 cup chopped onion
1 tbsp. vegetable oil or olive oil
8 oz.ground beef or ground turkey
1 cup. finely shredded carrots
1or 1/4 tsp. soy sauce
1/2 or 1/4 tsp.of garlic powder
3 cups bean sprouts
vegetable oil for deep-frying
12 egg roll wrappers

saute the onion in 1 tbsp oil, in a lare skillet over medium high heat until tender.
add ground beef, or turkey carrots, soy sauce and garlic powder.
cook, stiring frequently, until ground beef or turkey is browned and crumble, about 8 minutes, drain, stir in bean sprouts.
let stand to cool.
Preheat oil for deep-frying in a deep fryer to 375 f
spoon about 1 tbsp of ground beed mixture diagonally onto each egg roll wrapper.
fold in the bottom and side corners to enclose filling.
Moisten top corner with water. fold top corner down and pressing seam to seal
deep fry egg rolls 3 at a time until golden brown, about 3 minutes per batch
drain serve hot with plumn sauce or hot mustard. or any type of sauce you like

makes 12 egg rolls or you can make 2 serving at a time.
you can make these up and put in the refer and take one or two out at a time if you like. you can also omit the garlic powder and soy sauce if y ou like and use cabbage instead of bean sprouts.

Number of Servings: 1

Recipe submitted by SparkPeople user SILVERBULETS.