1 pack super thin Spring Roll wrappers from Asian store.
1 egg
oil for deep frying
sauce-Mae Ploy spring roll sauce or panda express sweet and sour sauce
Filling:
1 lb. ground meat (sausage, turkey, beef)
1 c. julienned/minced carrots
handful of mung bean sprouts
1 c. green beans, cut into 1/2 inch pieces
1/4 c. diced onions
1 T. minced garlic
salt and pepper to taste
*can add other veggies such as cabbage, mushrooms, water chestnuts, etc.
DIRECTIONS
Filling:
Heat large skillet on medium heat. Add about 2-3 T. of oil. Add meat and cook for about 5 minutes. (skip oil if meat is not lean). Add garlic and onions and cook for another 2-3 minutes. Add carrots and green beans. Mix and cook for an additional 5 minutes. Add any other desired veggies along with the carrots and green beans. Add sprouts, salt and pepper and cook for 2-3 minutes. Turn off heat and set aside.
Wrapping:
Beat 1 egg in a bowl for sealing wrappers. Lay 1 wrapper flat with a corner facing you. Scoop about 1 T. of filling (do not include any juice) onto the wrapper. Roll bottom corner over the filling. Keep rolling until the mid-part of the wrapper. Fold both sides of wrapper towards middle. The roll should look like an envelope. Continue rolling until only a small corner is left. Brush some egg wash on the top corner and seal the roll.
Deep frying:
Heat oil in a pot
When ready, deep fry spring rolls until light brown. Serve with sauce.
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