|Sausage meat/Ground meat||1 Pound, ground|
|Regular salt||1 Teaspoon|
|Cracked pepper||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Cabbage||1⁄2 Medium, julienned|
|Carrot||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Stir fry sauce||1 Tablespoon (optional) (Optional)|
|Frying oil||4 Cup (64 tbs) (for deep frying)|
|Spring roll wrapper||20|
1.Shred cabbage and carrots. Keep aside.
2.Heat some oil in a wok/pan and add ground meat to it. Saute meat over medium heat, until cooked.
3.Drain fat of meat from the pan and add one dash each of salt and pepper while cooking. Remove meat from pan to a bowl and set aside.
4.Heat 2 Tablespoons of oil over high heat in the same pan or wok.
5.Add a dash of pepper, and then the cabbage and carrots. Stir-fry the cabbage and carrots for a couple of seconds and then add bean sprouts and Ying’s Stir-Fry Sauce.
6.Continue to stir-fry until vegetables are limp, but still crisp. Don’t overcook.
7. 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.
8.Lay one wrapper at a time on a flat surface. Spoon about 1/4 -1/3 cup of filling down the middle, close to the near corner, then lift the corner over the filling and tuck it under the filling and begin to roll, toward the center. Bring the two side corners up over the enclosed filling. Brush the exposed far edge of the wrapper with the beaten egg. With the side corners tucked under, continue rolling to the end.
9. Do the same with more wrappers until all the filling is used up.
10.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 slightly before serving.
9.You could serve it as an appetizer with any dipping sauce of your choice. Accompany with chips if you like.