Asian spring roll

Preparation

• In a pot of boiling water, boil shredded cabbage for about 3-5 mins until wilted. Remove the cabbage from boiling water and run it over cold tap water and put cabbage over a kitchen towel and squeeze out excess water. Repeat this process for shredded carrots.
• Put both cabbage and carrots (very dry) on a big salad bowl.
• Meantime, on a pan over medium high heat, sauté meat with garlic, ginger until cooked. Add sherry (or cooking wine), salt and pepper.
  Remove from pan and add to the cabbage and carrots in the bowl.
  Add sugar, soya sauce (to taste), Sesame oil and mix all the ingredients. Adjust soya sauce, sugar to taste. Do not make filling too wet.
• Remove wrapper individually. If frozen or too dry, microwave for 1 min.
  
  Take 1 spoonful of filling and put it on the wrapper diagonally. Start wrapping from the corners to make a roll. Seal with egg wash.
  
  Fry in a pot until golden brown in medium heat. Makes 50 rolls.
• Http://pan-asiankitchen.blogspot.com/?v=0