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The miniature version of the egg roll, best known as a spring roll, is much tastier and easier to make than its larger counterpart. Spring rolls are especially great for parties served as an appetizer or finger food.

You'll need:

1 lb. ground beef, chicken, or pork
40 medium (9"x9") spring roll wrappers
1/2 yellow onion, chopped fine
5 cloves garlic, minced fine
1 carrot, cut into strips

1/2 large red bell pepper, cut into strips
2 c. bean sprouts
1/4 T. salt
1/2 T. pepper
1 T. soy sauce
1 T. canola oil
1/4 c. water, to seal wrappers

1. In a wok or skillet, heat up oil over medium-low heat. Stir-fry garlic and onion. Add meat and break up into fine pieces. When nicely browned, add all of the vegetables.

2. Do not overcook vegetables. Season with salt and pepper. Add soy sauce.

3. Place wrappers between damp paper towels. Allow meat mixture to cool before wrapping. When ready, drop 1/4 cup of meat mixture onto each spring roll wrapper.

4. Roll by folding the right and left sides, then the end closest to you. Roll away from you. Seal the end by dabbing water onto the tip of the last corner (you will be rolling it like a burrito, with the wrapper facing you in a diamond shape).

5. Deep fry until golden brown, or eat fresh. You may freeze it, uncooked, wrapped in tin foil and kept in a freezer bag, for up to three months.

Learn more about this author, Joan Inong.
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