• 1 onion, finely diced
  • 2 tbsp. oil
  • ¼ tsp. kosher salt
  • 4 cloves garlic, crushed
  • 1.5 lb. ground beef
  • 1.5 lb. shredded green cabbage
  • 2 oz. thin rice noodles (also often called “glass noodles”)
  • ¼ cup soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. toasted sesame oil
  • 1 tbsp. sugar
  • ½ tsp. ginger powder
  • 35-40 egg roll wrappers


  1. Place the glass noodles in a bowl and cover with boiling water. Let sit until everything else is cooked. The noodles with be soft by then.
  2. Sauté the diced onion in the olive oil and salt until translucent. Add the garlic and cook for 1-2 minutes while stirring.
  3. Brown the ground beef, add the seasonings and shredded cabbage. Cover and cook until cabbage is beginning to wilt. Stir the mixture and add the glass noodles. Cover and cook over a low flame until cabbage is soft. Remove from heat and set aside.
  4. Lay out four egg roll wrappers and place approximately 2 tablespoons of mixture on each one. Roll and seal by dipping your fingertips in cold water and gently smoothing over the edge. Repeat until all the filling has been used.
  5. Lay the egg rolls out on a greased baking sheet. Brush each one with oil or spray with Pam and bake at 425° F for 20 minutes.
  6. NOTE: These can be frozen raw and put straight into the oven when you’re ready to use them. To freeze, lay them out on a baking sheet in a single layer and freeze for several hours, until frozen solid. Transfer to a zip-top bag, seal well, and return to freezer. Increase baking time by about 10 minutes.

Yields: 35-40 egg rolls

Cranberry Dipping Sauce

  • 1/3 cup jellied cranberry sauce
  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 3 tbsp. water
  • 1 tbsp. soy sauce
  1. To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.
  2. Serve dipping sauce warm alongside egg rolls.