Lay out egg roll wraps one at a time, or atleast seperately. Add in little bits of beef, cheese, onion, cilantro, and red cabbage.
Wet fingers (you may need to do this several times) and wet all edges of the wrap.
Take vertical lsides and fold in just to beginning of filling.
Take top of the horizontal side and fold towards you and tuck in a bit when its folder over the filling.
Roll up rest of egg roll. Set aside and repeat.
Put oil in cast Iron, to fill a little more, than half the pan and heat to 350 degrees.
Fry Egg rolls in batches, I was able to fit in 5 at a time. About 6 minutes, flipping half way through until golden and crispy all over.
Set on plate lined with paper towels.
Sprinkle onion, cilantro, and red cabbage into consome.
Serve egg rolls with consome. Dip in and enjoy!
