Instructions

1. First, let me explain what I mean by chicken stock. You can buy flavoring in the supermarket over by the bullion cubes. They have powdered and gummy bullion. You do not want to get the broth because you do not want to add watery material in these spring rolls if you are going to fry them. The spring roll wrappers are the ones you can buy in an Asian market that are really thin. They are not the egg roll wrappers, but you can use the egg roll wrappers if you wish. They are just not as good for this recipe. The spring roll wrappers you will be looking for are for frying. They are not the clear rice paper ones.

2. First, get a medium frying pan out so that you can add all of your ingredients in it. Take your cabbage and put it on a plate and slice it really thin like you would slice cheese. Slice about 3 cups of cabbage and put in the frying pan. Next, if you want to put onions in your spring rolls, chop them and put them in the pan. Then add your ginger (just a tiny pinch). Next, add your chicken stock. You shouldn't need but about 1/4 tsp. Add your garlic 1/4 tsp. Then add salt and pepper to taste. If you are using any meat, you can grate some cooked boneless pork chops or pork loin meat into the pan(about 1/2 cup of meat would be enough). Add 2 TBSP of water.

3. Turn the heat on medium to medium high on your stove and stir around the mixture until the cabbage becomes wilted a little. This should not take long to do. You do not want to cook the cabbage until it is done, just until it wilts a little. The water should be cooked out of the mixture by now. Take the mixture and pour it on a plate that has a paper towel on it. This will help soak up any moisture.

4. Get a small cup or bowl and put one tsp of flour in it and about 1/4 tsp of water and stir it around. This will be to stick the spring rolls together. Get a spring roll wrapper and put about 1 1/2 TBSP of the mixture on the spring roll wrapper and roll it up. There should be instructions on the spring rolls on how to roll them. As you roll it up, the last point that is sticking out will be where you put a little of the flour and water mixture to seal the spring roll. You can make up about 6, then fry them. Then finish the others. This should make 6-10 spring rolls.

5. Next, Fry them on medium to medium high heat. Using tongs to get them out of the pan is a good idea. Fry them until they are just golden brown, not too dark. Turn them over and fry the other side the same way. Remove them and put them on a plate with a paper towel on it to drain the oil from them. Enjoy!