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This recipe has been in my recipe box for at least 30 years – I got it from a package of egg roll wrappers way back when Paul and I were students in college; I haven’t been able to find a recipe like it out there since.

I’m not sure why this is called a “spring” roll, as it looks nothing like what most people associate with that term.  It’s not a traditional egg roll recipe, either, as it doesn’t call for cabbage or carrots.

That’s probably why my family has always liked this recipe….

I had to quit making this when we went gluten-free, as traditional egg roll wrappers are chock full of wheat.  I was, however, able to find traditional spring roll wrappers, and I have used those with a modicum of success – they don’t fry up very nicely, but since that’s about the only thing I’ve found that can be used, I make do.

“Spring” Roll (Cabbage-Free Egg Roll)

Ingredients:

1/2 cup finely chopped onion
1 T. oil
1/2 lb ground meat (I prefer hamburger, but feel free to use pork, chicken, or diced shrimp)
1/2 t garlic salt
1 T soy sauce (I have to use GF tamari sauce)
1 16-oz. can bean sprouts, well drained
1 can water chestnuts, finely diced (optional)

Egg roll wrappers
1 t cornstarch
1 T water

Oil for frying

Directions:

Fry onion in oil until soft.
Stir in meat, garlic salt, and soy.  Cook until browned.
Add bean sprouts and water chestnuts.  Mix well.
Drain and discard any excess liquid; cool filling (completely).

Mix cornstarch with water, and moisten edges of egg roll wrapper.
Spoon filling (couple of tablespoons) onto wrapper.

Fold bottom edge of wrapper just to cover filling; fold left and right edges toward center.  Roll up to seal; moistening final edge a little more, if necessary to keep egg roll closed.

Deep fry a few rolls at a time in hot oil until golden; about 3 minutes.  Drain.

You can serve these whole, or slice each one into 4 individual pieces.  Serve with your favorite dipping sauce.

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