Easy spring rolls

I like a good spring roll, but since I'm not a carnivore, it's hard to get one that's not full of pork or whatever.

So one day I learned to make my own.

This recipe will make about 12 large rolls.

Ingredients:

1 package of won ton wrappers, usually found in the freezer or ethnic section

1 Egg

1/2 head of cabbage

1/2 onion

1/2 cup cilantro

1 shredded carrot

1 tsp salt

1/4 tsp pepper

You can also add cooked chicken, pork or even bits of cooked and drained ground beef.

Thaw wrappers on the counter or overnight in the refrigerator, don't open until you are ready to use them or they will dry out .

Put all ingredients (except egg) into a food processor or mince them on a cutting board.

Heat a quart of vegetable oil to 375F. A Fryer or other similar contraption helps.

(I always put the pot of oil on the back burner with the handle facing away. Just to be extra safe.)

Beat the egg in a small bowl

The trick to this is folding the spring roll.

Place the wrapper on the work surface with one corner facing you

Using a basting brush, paint the egg mixture around the edges of the wrapper .

Place a heaping tablespoon of the filling in the exact middle.

Bring the corner closest to you up and over the filling a little past half way and press it down allowing the egg glue to hold it on place.

Take the side edges and fold them in until they are squared up. Again, the egg glue will hold them in place.

At this point, it will start to look like a spring roll. Take the part with the filling and continue to fold and roll it away from you until reach the opposite corner.

You can paint the seams with egg wash to make sure they are good and sealed.

It just takes a couple of tries to get the hang of it.

Carefully lower the spring rolls into the hot oil using tongs or a slotted spoon.

You will know when they are done when they turn golden brown.

The best way to know when a fried item is done, is to look for steam. Once the steam stops, it's time to remove the food from the oil.

Drain the rolls on a wire rack or paper towel and let them cool.

Serve with spicy mustard, soy sauce or whatever suits you.

I like mine with sriracha.