Spring Rolls

• 25 spring roll wrappers, 6-inch size (not egg roll or wonton wrappers)
• 34 cup shredded carrot
• 2 12 cups shredded cabbage
• 2 12 tablespoons sesame oil
• 12 teaspoon salt
• 12 teaspoon pepper (or less if you perfer)
• 34 cup packed ground lean pork
• 12 cup shredded onion
• 4 tablespoons oyster sauce
• 34 teaspoon garlic salt
• 1 egg, for brushing

1. Mix all together except for the egg and wrappers.
2. Place some mixture( about a tablespoon) onto the wrapper.
3. Beat egg and brush on end tip of spring wrap , roll up.
4. Deep fry until golden brown.
5. Time depends on temperature of oil.
6. Serve with plum sauce.
7. NOTE:.
8. These can be frozen after they have been deep fried and cooled.
9. reheat in oven or toaster oven.

spring roll wrappers, carrot, cabbage, sesame oil, salt, pepper, ground lean pork, onion, oyster sauce, garlic salt, egg

Taken from www.food.com/recipe/spring-rolls-413381 (may not work)