Beef Lo Mein

Prep the ingredients per the instructions above.

Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining egg rolls.

Heat the canola oil in a saucepan over medium heat to 325°F (163°C).

Preheat a skillet over medium-high heat. Add the sesame oil, sauté the beef until it's golden brown, remove from the skillet, and set aside.

In a pot of salted boiling water, cook the noodles according to the directions on the package. Drain well.

Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.

Using the same skillet as before, add the olive oil and sauté the onions until golden brown. Add the carrots and sauté until softened; add broccoli and cook for about three minutes. Add the garlic and sauté for 1 minute more.

Add cooked beef back into the skillet. Stir in the broth, sugar, and soy sauce, and bring to a simmer until the broccoli is tender. Stir in the noodles until well combined.