Russian Piroshki(Spring Rolls)

• 1/4 c. onion, finely chopped
• 1/2 c. cabbage, finely shredded
• 3 Tbsp. butter or margarine
• 1/2 lb. ground round
• 2 eggs, hard boiled and chopped
• 2 Tbsp. dill weed
• 1/4 c. sour cream
• 1/2 tsp. salt
• 14 oz. spring roll wrappers
• oil

1. Saute onion and cabbage in butter until onion is tender, about 3 minutes.
2. Add beef; cook, breaking up with a wooden spoon until no pink remains.
3. Remove from heat; cool slightly.
4. Stir in eggs, dill, sour cream and salt; mix well.
5. (Makes about 2 cups filling.) Divide filling evenly among 8 spring roll wrappers.
6. Fold bottom of wrapper over filling; fold in both sides, then fold down top, completely enclosing filling.
7. Pour enough oil into a large saucepan to make a 2 inch depth.
8. Heat to 375 degrees on a deep-fat frying thermometer.
9. Deep-fry spring rolls, turning often, until golden brown.
10. Drain on paper towel.
11. Serve with dollop of sour cream.

onion, cabbage, butter, ground round, eggs, dill weed, sour cream, salt, spring roll wrappers, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=18943 (may not work)