Pork Spring Rolls

Amber Lee (GF Utah group)

1 pound ground pork
1/2 head cabbage, thinly sliced
4-6 carrots, grated
1 onion, diced
1-2 garlic cloves, minced
salt & pepper

12 ounce package 8" Round Rice Paper Wrappers (about 30 wraps) 

1/4 - 2 cups vegetable oil for frying

1. Mix filling ahead and keep in the refrigerator.
2. Gently submerge a wrapper in warm water in a shallow pan or dish, then rest wrapper over the edge of a colander 1 minute until softened.  About 2 wrappers can hang over edges of one colander without touching.
3. Spoon 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 rolled.
4. Fry a few at a time in very hot oil (350-375 F) until wrappers are browned.
5. Set cooked spring rolls on end in a bowl to maintain crispness.

Serve with rice and gluten-free soy sauce.   Refrigerate (up to 5 days) or freeze extra spring rolls.  Reheat in 375 F oven for 10-20 min.