My Garden Diary: Meat Spring Roll

INGREDIENTS:

2 lbs of ground meat (beef or pork)
3 medium size carrots
2 eggs
1 onion
garlic, 4 cloves or a tsp of garlic powder
1/2 cup flour
1 tsp salt
1 tsp sugar
1/3 cup of ketchup
Black pepper
Egg wrapper
Water in a small bowl

DIRECTIONS:

Fillings:

1. Place meat in a bowl. Add all ingredients. Carrots, onions, and garlic cloves are chopped to smaller pieces using food processor.

2. Mix ingredients well making sure there are no lumps of meat.

3. Pull the wrapper out of the plastic container. The picture you see shows a full size wrapper. I usually cut them in half in the center lengthwise to create two set of triangle shaped wrappers as seen in picture.

The wrappers are stuck together so you will have to pull it apart one at a time.

Wrapping:
4. Get ready to fill your wrapper. Lay one wrapper on a plate. Have that bowl of water on the side for easy access.

5. Take a teaspoonful of the filling and spread it lengthwise on the bottom side of wrapper leaving about 1/4 inch space from the bottom of the wrapper and leaving about an inch or two on both bottom pointy sides of the wrapper.

6. Fold in both left and right bottom corner of the wrapper.

7. Begin folding from the bottom, and roll all the way leaving about 1/2 inch from the top. As you roll, press gently to make a rounded looking shape instead of flat.

8. Slight moist the top corner with water and continue rolling. The moistened part will make the wrapper stick and seal it up and prevent it from opening.

Frying:
9. In a pan, heat up oil to medium heat. You can test the oil when it's heated by dipping a corner of spring roll and it should sizzle when it is ready.

Note: Make sure to have enough oil to cover at least half of the spring roll (lengthwise) if not all.

10. Fry spring roll about 3 minutes on each side.