-
1
Brown ground beef in a large skillet on medium high.
-
2
Add butter into skillet with ground beef tune up stovetop to high heat.
-
3
Add the garlic, ginger, and green onions, red onions and cook for 1 minute.
-
4
Add the mushrooms and cook for another minute.
-
5
Add the cabbage and carrot then cook until the cabbage starts to wilt, about 2 minutes.
-
6
Stir in the soy sauce; toss to coat the mixture.
-
7
Remove from the heat and mix in cilantro and parsley; season to taste with season salt and white pepper.
-
8
The filling should be moist but not wet. Remove from heat and allow to cool and drain in a colander.
-
9
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond; Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg but water does work instead of using egg if desired. Continue rolling up to form a tight cylinder.
-
10
Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes or cook in a deep fryer for about a 1.5 minutes until golden brown.
-
11
Drain on paper towels and serve warm with soy sauce and goes great with egg drop soup.
