Categories: chinese, day 4, ground meat

Ingredients

• 1 lb ground pork
• 1/2 head cabbage, thinly sliced
• 4-6 carrots, grated or may grate zucchini
• 1 onion, diced
• 1-2 garlic cloves, minced
• salt
• pepper
• 12 ounce package Round Rice Paper Wrappers (about 30 wraps)

Directions

1. Toss filling ingredients together and brown in a skillet or wok until cooked through.

2. Dip one wrapper into pan of boiling water to soften.

3. 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.

4. Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375 F) until wrappers are lightly browned.

5. Served with rice, cucumer or zucchini slices, peach or apricot slices

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