pound ground pork
head cabbage, thinly sliced
garlic cloves, minced
salt & pepper
ounce package 8" Round Rice Paper Wrappers (about 30 wraps)
- 2 cups vegetable oil for frying
with rice and gluten-free soy sauce.
(up to 5 days) or freeze extra spring rolls.
Reheat in 375 F oven for 10-20 min.
filling ahead and keep in the refrigerator.
submerge a wrapper in warm water in a shallow pan or dish, then rest wrapper over the
a colander 1 minute until softened. About
2 wrappers can hang over edges of one colander without touching.
2-3 Tbsp uncooked filling onto a softened wrap.
Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling.
Place seam side down on counter. Continue filling and rolling wraps until all wraps are
a few at a time in very hot oil (350-375 F) until wrappers are browned.
cooked spring rolls on end in a bowl to maintain crispness.