Egg Rolls

1 lb ground beef
1 package shredded cabbage (angel hair if you can find it)
1 package shredded carrot
salt and pepper
garlic powder
1 -2 package egg roll wrap
1 egg
canola oil (for frying)

Directions:
1 Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
2 Make sure to add a lot of the salt and pepper and garlic powder.
3 This needs to have a strong flavor because you'll be frying it with other ingredients.
4 Don't put so much in that you can't eat it, but you want to really taste it.
5 Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
6 Mix together completely and let sit for about 15 minutes.
7 I do that so the mixture will soften and I can roll them more easily.
8 Check the mixture after it sits to make sure the flavor is still there and really stands out.
9 If not, add more of the salt and pepper and garlic powder.
10 It's really up to your taste buds.
11 Heat up your oil for frying in a deep fryer.
12 Follow the manufacturer's instructions for how much oil to add.
13 I usually only fill about half of the fryer.
14 Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
15 Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
16 Wrap the roll as shown on the package, remembering to seal with the egg wash.
17 I try to wrap my rolls tightly.
18 Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
19 Cook them until they are blond in color.
20Take them out and let drain on paper towels