I found this basic recipe somewhere on the web. I think that it was from a Utah group, but we changed it, so I don't think they will have a problem with it being used over here.
Here is the basic Pork Spring Rolls 1 pound ground pork 1/2 head cabbage, thinly sliced 4-6 carrots, grated 1 onion, diced 1-2 garlic cloves, minced salt & pepper 12 ounce package 8" Round Rice Paper Wrappers (about 30 wraps) 1/4 - 2 cups vegetable oil for frying Mix filling ahead and keep in the refrigerator. Gently submerge a wrapper in warm water in a shallow pan or dish, then rest wrapper over the edge of a colander 1 minute until softened. About 2 wrappers can hang over edges of one colander without touching. Spoon 2-3 Tbsp uncooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled. Fry a few at a time in very hot oil (350-375 F) until wrappers are browned. Set cooked spring rolls on end in a bowl to maintain crispness. Serve with rice and gluten-free soy sauce. Refrigerate (up to 5 days) or freeze extra spring rolls. Reheat in 375 F oven for 10-20 min.
Okay, we had a problem with using raw meat in something that might not cook for very long, so I took a 1 pound roll of Turkey sausage and cooked it similar to taco meat size.
I also was trying to hurry, so I bought a package of matchstick sized carrots. I used Bakchoy cabbage and pre-cooked that just until it wilted down some
we used the rice spring roll wrappers and rolled up roll after roll. (we doubled the recipe to make a freezer bag for those nights when we want something without working too hard.) We sprayed the parchment paper with the cooking spray to have the rolls not adhere as they sat and dried a little. We made 21 rolls off of the turkey sausage and we got 19 out of the chicken DD had saved from a baked chicken.
We cooked all of the rolls in the same shift and found that we wanted to only put about 4 to a pan at once. The rolls will make air bubbles that will pop grease on you, so have a sharp knife to pop those bubbles before they pop your fingers.
The rolls tasted bland, but when we added the GF soy sauce to dip them in.....AHHHHHH they were great. Our men loved them, so we had to tell them they were not to all be used in one sitting. LOL
