°1 pound ground pork
°2 garlic cloves, minced
°1 tablespoon vegetable oil
°2 tablespoons of soy sauce
°1 tablespoon sesame oil
°1 teaspoon ground ginger
°2 cups shredded cabbage
°1 small carrot, grated
°1 package (25 wrappers of 7-inch square) spring rolls
°2 tablespoons of flour
°2 tablespoons of water
°1 liter peanut or vegetable oil, for frying
°your favorite Asian dip


1. Cook pork and garlic in vegetable oil until pork is no longer pink. Stir in soy sauce, sesame oil and ground ginger. Let cool slightly.
2. In a large mixing bowl, combine pork mixture with shredded carrots and cabbage. In a small bowl, make a paste with the flour and water.
3. Lay out a sheet of egg roll with one corner pointing towards you. Place 1/4 cup of the pork and vegetable mixture in the center of the package. Brush the corner farthest from you with the flour paste. Fold the corner closest to you over the mixture. Fold the left and right corners toward the center, then roll up tightly. The flour batter will help seal the egg roll. Repeat until all the filling is used. (I ended up with 13 imperial rolls in total.)
4. Fry the spring rolls in peanut oil (only a few at a time) until golden brown. Remove to a paper towel lined plate. Serve with your favorite Asian dip.

Enjoy !