Thank you Candida Boyd
1 Package of bacon1 head of cabbage, shredded
3-4 carrots, shredded
½ tsp salt
¼ tsp pepper
Seasoning salt, optional
In large skillet, fry the bacon until crispy, remove to a paper towel to drain
Place chopped cabbage and carrots in the skillet with some of the bacon fat over medium heat and cook until it begins to wilt a bit and tender but not mushy.
Crumble the bacon and add to the cabbage mixture after it has COOLED DOWN.
Wrap filling in eggroll wrappers (directions on package) and deep fry in oil of your choice.
Drain on paper towels.
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