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Spring Rolls

INGREDIENTS: 1 lb ground meat Dash salt Dash pepper 2 Tablespoons oil 4 cups julienne cabbage 1 cup shredded carrots 1 cup bean sprouts 1 cup shredded carrots 1 Tablespoon Ying's Stir Fry Sauce (optional if using sausage) 4 cups oil (for deep-frying) 1 25-pack of spring roll wraps 1 egg


1. Cook meat fully over medium heat, stirring often.

2. Drain fat off meat and add one dash each of salt and pepper while cooking. Remove meat from pan and set aside.

3. Heat 2 tablespoons of oil over high heat in a large skillet or wok. Add a dash of pepper, and then the cabbage and carrots.

4. Stir-fry the cabbage and carrots for a couple of seconds and add bean sprouts and Ying’s Stir-Fry Sauce. Continue to stir-fry until vegetables are fully wet and limp, but still crisp. Don’t overcook.

5. Combine the meat with the vegetables and allow the mixture to cool. The spring roll stuffing is now ready to wrap. The egg is for sealing the wraps.


1. Lay one wrapper at a time on a flat surface.

2. Put about 1/4 -1/3 cup of filling at the center close to the near corner, then lift the corner over the filling and tuck it under the filling and begin to roll in, toward the center.

3. Bring the two side corners up over the enclosed filling.

4. Brush the exposed far edge of the wrapper with the beaten egg. With the side corners tucked under, continue rolling to the end.


1. Fry wrapped rolls in 4 cups of heated oil on medium-high until golden brown. Remove rolls from oil and drain on paper towels, then allow them to cool before serving.

Note: If making spring rolls ahead of time, freeze them on a cookie sheet, then put them in zip lock bags. For best results, fry spring rolls before freezing. To reheat frozen spring rolls, place them on a cookie sheet in oven preheated to 400-degrees. Bake uncovered for 15 minutes or until the shells appear oily and crispy.

The leftover wrappers should be frozen and stored in a zip lock bag. Thaw 30 minutes before using.

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