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1
Brown the meat in a large pan.
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2
Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
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3
Remove from heat when carrots are tender.
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4
Stir in cabbage and bean sprouts, this will help cool the mixture down.
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5
Taste it now and see if it needs any more salt, good huh.
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6
Drain this mixture VERY WELL, moisture is you enemy in this recipe.
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7
I put it in a colander with a plate on top and a weight.
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8
It will look like there are more veggies than meat, that is a good thing.
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9
Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
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10
We are almost there, have a glass of wine while you are waiting for it to cool!
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11
Stir occasionally in the colander to get the hiding moisture.
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12
Lay the wrapper so that one point is towards you.
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13
Put about about 3 tablespoons of mixture across the wrapper.
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14
Here is where I add a bit of cilantro, green onion, chopped hot pepper.
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15
Fold the point that is pointing at you up over the mixture.
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16
Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
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17
Moisten the last point and finish the roll.
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18
Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
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19
To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
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20
Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
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21
They will not get all brown like fried ones but they will be crispy and delicious.
