2 ounces  bean sprouts or bean threads
1 cup carrots, grated blade
1 red onion, chopped blade
1 small head green cabbage, chopped fine blade
1 red pepper, chopped
1½ tablespoons garlic, minced
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated blade
2 eggs, beaten
1 tablespoon cornstarch
1 package spring roll wrappers


Soak bean sprouts or bean threads in warm water for about 10 minutes. Drain and set aside.  In mixing bowl combine carrots, red onion, green cabbage, red pepper, garlic, soy sauce, ginger and beaten eggs. Mix well.  In separate mixing bowl combine ½ cup water and 1 tablespoon cornstarch, mix well, (will be used to seal edges of spring rolls).  Place spring roll wrappers on cutting board; place about 2 tablespoons of vegetables mixture one-third the way up the spring roll wrapper. “Burrito” roll each wrapper, by folding corners over filling forming a lightly packed log shaped roll. Fold side edges over and roll to end of wrapper. Seal edges with cornstarch and water mixture. Spring Rolls may be deep fried or steamed.

In skillet heat 1/4 cup of  oil on medium heat. Fry 2 to 3 rolls at a time until they are firm and golden brown.

In the stockpot, bring 2 to 3-inches of water to a boil. Spray steamer rack with cooking spray. Place wrapped spring rolls on steamer rack, cover.  Steam to heat through.
Serve with Soy Dipping Sauce