Beef Fried Rice and Egg Rolls

Chinese Egg Rolls

1 lb sausage or ground pork
1 small head of cabbage, shredded
½ small onion, diced fine
1 carrot, shredded
1 pkg. egg roll wraps
Soy sauce

Brown sausage. Add onion, shredded cabbage and shredded carrot. Flavor to taste with soy sauce, salt and pepper. Add 1 T meat mixture to wrap; fold according to directions on back of package. Deep fry until golden brown.

Beef Fried Rice

1 tablespoon plus 1 teaspoon olive oil, divided
3 eggs, lightly beaten
3 boneless beef petite sirloin steaks (5 ounces each), cut into thin strips
2-1/2 cups coleslaw mix
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 cup chopped onion
4 cups cold cooked instant rice
3 tablespoons butter, cubed
3 tablespoons soy sauce
1/8 teaspoon pepper

In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables are crisp-tender.
Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.