INGREDIENTS

• 8 Cup of sliced up cabbage
• 1/4 Cup of sliced carrots
• 1 lb of ground beef
• 1 Tablespoon of salt
• 6 Tablespoons of sugar
• 1 1/2 Tablespoon of black pepper
• 1 Tablespoon of oyster sauce
• 1 Teaspoon of five spice powder
• 1 Tablespoon of peanut butter
• 2 Tablespoon of sesame seed oil
• 8 to 9 spring roll shells (The Brand is: Wei-chuan or any other brand would work)
• 1 Beaten egg
• 1/2 Cup of water
• 3 Tablespoon of white vinegar
• 3 Tablespoon of ketchup
• 4 Tablespoon of sugar
• 2 Teaspoon of corn starch
• 1/4 Cup of water

DIRECTIONS:

STEP 1 – BOILING THE VEGETABLES

• Boil the cabbage and sliced up cabbage until they are soft
• Once they are soft, remove the sliced up cabbage and carrots and place them in a bowl
• Run cold water on the vegetables to stop the cooking process
• Drain and squeeze any left over moisture from the cabbage and carrots, you can use paper towels to remove any additional moisture
• Set the vegetables aside

STEP 2 – COOK THE GROUND PORK

• Cook the ground beef, and once the ground beef is close to being fully cooked, drain the fat and oil from the pan
• Next add the seasoning: salt, 2 Tablespoons of sugar, black pepper, oyster sauce and five spice powder, peanut butter and sesame seed oil
• Mix together everything in the pan evenly and set the cooked season ground beef aside

STEP 3 – MAKING THE SPRING ROLLS

• Take the cooked vegetables and ground pork and mix them together by hand until everything is mixed in evenly
• Beat one egg and have a brush ready so that you can use the beaten egg with a brush to seal the spring rolls
• Put some of the mixed vegetables and ground beef onto the spring roll shell
• Next Fold it like an envelope and then brush some beaten eggs onto the spring roll shell to seal it and roll it up

STEP 4 – DEEP FRYING THE EGG ROLLS

• Put the spring rolls into the deep fryer at 350F degrees and cook them until they look golden brown

STEP 5 – MAKING THE SWEET AND SOUR SAUCE

• To make the sweet and sour sauce mix together: 1/2 Cup of water, 3 Tablespoon of vinegar, 3 Tablespoon of ketchup, 4 Tablespoon of sugar
• Add the sauce to a pot or pan and boil the sweet and sour sauce
• Once the sauce starts boiling, add a mixture of 1/4 cup of water and 2 teaspoons of corn starch into the sauce slowly until it is to your preferred thickness of the sauce
• Set the sauce in a dish to the side of the spring rolls