1. Prepare the cabbage and carrots and set them aside. 2. Fry the meat until just done with the ginger, salt and sesame oil. 3. Lift from the pan and put in a large bowl. 4. Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone. 5. Mix with the meat. 6. Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper. 7. Fold in the side corners, then roll up to make a neat tube. 8. Repeat 19 more times. 9. Lay the finished spring rolls on a lightly oiled cookie tray. 10. Bake at 350°F for about 30 minutes, until golden brown. 11. Serve hot with plum sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
