Vegetable Spring Rolls

2½ cups shredded cabbage

¾ cups carrots, julienned

3 cups bean sprouts, cleaned

2 tablespoons chopped green onions

2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon sesame oil

1½ tablespoon soy sauce

⅓ teaspoon ground black pepper

spring roll wrappers

1 egg, beaten

3 cups Cooking oil

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