More Chinese New Year~Fried Spring Rolls

Makes 2 dozen.

Ingredients:
5 oz of pork minced
5 oz of chicken minced
1 tablespoon of fresh ginger,minced
3 cloves garlic,minced
1 carrot shredded and minced
1 cup of cabbage, chopped until you have finely minced consistency.
4 green onions, sliced very thin and chopped
3 tablespoons of sugar
1/4 cup of rice wine vinegar (any vinegar will do)
2 tablespoons of sesame oil
2 tablespoon of soy sauce
Salt and pepper to taste

20 spring roll wrappers

vegetable oil for frying

Directions:

In a large frying pan or wok, heat 2 to 3 tablespoons of oil. Add the minced meats. Fry until meat is almost brown, then remove to a bowl and set aside. Add more oil if necessary, ginger, garlic and carrot. Cook for 2 minutes and add cabbage. Cook cabbage mixture until soft and mixture is well blended. Add sugar vinegar, sesame oil and soy sauce and mix to incorporate. Add meat back in and green onions. Stir well. Season with salt and pepper to taste.

At this point you need to heat the oil for deep frying in a fryer or wok. The temperature of the fryer should be 375 degrees F.

Lay egg roll wrappers on a clean surface,  few at a time and place 2 tablespoons of the filling in each. Roll tightly, tucking in sides and sealing with a finger dipped in water.

Spoon 2 tablespoons of filling in each egg roll. Place some water on the edge of each wrapper so you can seal them easily. Remember, you are not making eggrolls. You are making spring rolls and they should resemble more of a cigar.

Fry no more than 3 at a time until golden and drain on a paper plate.

Serve with your favorite dipping sauce or eat them plain. YUM!