2 T. oil
2 T. fresh grated ginger
3 cloves garlic, minced
10 c. cabbage, shredded
spring roll wrappers
Warm oil and gently heat ginger and garlic. Add cabbage and saute for 3-4 minutes, no longer.
Wrap a couple tablespoons of cabbage mixture in each wrap. Follow the directions on the package for wrapping the egg rolls.
Bake at 375 for 20 minutes. These can also be frozen and baked (or deep fried) from frozen.
Makes about 30 egg rolls.