Mini Eggrolls

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil, cabbage and onions. Cook until vegetable begin to wilt. Crumble meat into skillet with vegetables and continue to cook, breaking meat into small pieces. Add soy sauce and fish sauce and cook mixture until meat is cooked through and most of the moisture has evaporated from the vegetables. Season to taste with salt and pepper.

2. Remove pan from heat and thoroughly cool vegetable and meat mixture.

3. To roll the eggrolls, place a wonton wrapper on a work surface with one of the corners toward you. Wet the two edges furthest away from you with a small amount of water (I prefer to keep a cup of water handy and wet the edges with my finger). Use a teaspoon to scoop a small amount of the vegetable/meat mixture onto the wrapper, in the center but near the corner closest to you. Fold the corner nearest you up over the filling and roll until filling is just enclosed, then fold the sides into the center and finish rolling the rest of the way. Set the eggroll aside on a cookie sheet and continue wrapping until all wrappers are used.

4. Heat the oil to 350 F in a heavy bottomed pot. Once oil is hot, fry the eggrolls in batches. Fry until wrappers are crisp and golden brown. Remove the cooked egg rolls from the oil using tongs and drain on paper towels. Repeat with additional batches of egg rolls. Serve warm or at room temperature.

Tips:
Keep the unused wonton wrappers covered with a damp paper towel while you are rolling eggrolls. This keeps them from drying out and being too stiff to work with.
You may end up with extra filling. This is good as more eggrolls (haha!) or just served over rice.