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1
In a large bowl, combine all the ingredients (except for the wrappers and the canola oil, of course!).
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2
Mix together well.
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3
On a work surface, set out the spring roll wrappers, the bowl of filling and a small bowl with water.
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4
Prepare a large non-stick skillet with 1/8 inch of canola oil in the bottom and pre-heat on low until ready to cook.
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5
To fill the spring rolls, place a wrapper on your counter in a diamond shape with a corner facing towards you.
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6
Place about two tablespoons of the vegetable mixture on the lower third of the wrapper and form it into a line.
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7
Fold the bottom corner up and then fold each side in over the center and roll the wrapper tightly upwards.
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8
Seal the edges of the wrapper with a bit of water and place the completed rolls seamside down on a plate.
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9
Continue the rolling process until all of the filling and wrappers are used.
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10
Increase the temperature of the oil to medium then lightly fry the rolls on each side for 3-4 minutes, rotating the spring rolls so they achieve a golden color on all sides.
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11
Repeat until all the spring rolls are cooked.
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12
Drain on paper towels and serve with bibb lettuce or freeze.
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13
If freezing, set out the fried rolls on a baking sheet uncovered in the freezer until hardened (approximately an hour) and then transfer to a Ziplock bag, sealing out excess air.
