Brown the meat in a skillet over medium heat for approximately three to five minutes, until it’s no longer clumpy.

Add the remaining ingredients, except the scallions and egg roll wrappers, and sauté, another five minutes, or until the cabbage begins to wilt and become translucent. Remove from heat.

Transfer cooked fettuccine to a serving dish and pour meat mixture on top. Add scallions and serve.

If desired, fry egg roll wrappers alone. Crack into pieces and sprinkle on top of pasta just before serving.