Egg Rolls

I got this recipe from my seester, Lex. And may I just say, this recipe is a winnnnnnner at my house. Even my picky kids like 'em. And that's saying something.

Egg Rolls

• 2 packages of egg roll wrappers (I can't find these at Wal-Mart, but I found them at Albertsons in the produce section, next to the tofu)
• 1/2 lb ground turkey
• 1/2 cup shredded carrots
• 1/2 onion, diced
  
• 2 cloves garlic, minced
  
• 1 Tbsp ginger, cut finely
• 1/4 of a cabbage, shredded
• 1/4 of a small box of angel hair pasta, broken up into smaller pieces
  
• 1 small jalapeno pepper, chopped finely
• 1/4 bottle of soy sauce
• 1/4 bottle of sweet and sour sauce
  
• 1/4 bottle of teriyaki sauce
• 1 Tbsp veggie oil
• Veggie oil for frying the eggrolls
  
• Brown the turkey in the veggie oil in a wok or large skillet. After turkey is browned, brown onions, then add carrots, garlic, ginger, cabbage, and jalapenos to skillet. Cook until veggies are tender. Add the three sauces. Cook angel hair pasta and add to veggie/meat mixture. The pasta absorbs the liquid so the rolls won't be soggy. Wrap each egg roll with meat/pasta mixture. Follow directions on wrapper package. Fry egg rolls in hot oil until light brown.
• These freeze really well, but I recommend individually wrapping the egg rolls in aluminum foil because the egg rolls will freeze together. I learned that the hard way :).