Spring Roll Recipe

When we lived in Indonesia we ate something very similar called Lumpia. I believe you would cook the ingredients I listed below and wrap into a Wonton wrapper and fry. I'm not giving amounts because it really is up to you how much you want of each thing

1 lb ground beef....after it is cooked add to it the following items
carrots (shoestrings)
onions
bell pepper
cabbage

add a little water and cook it for a little while with the lid on. After the veggies are getting softer then add soy sauce garlic powder and pepper. You can also add salt if you want.

When the veggies are pretty much done cooking add bean sprouts. Then add to the wonton wrapper and fry.

Another thing you can do that is a lot easier and super delicious is add fresh green beans (they have to cook for a while) and serve the veggie and meat mixture over rice instead of in a wrapper. We call this Lumpia Innards (get it? :-) )

Hi~
here are a couple of recipies:
Vietnamese Spring Rolls

As many dry rice paper wrappers as you want
vermicelli rice noodles, 1 package should do
mung beans
carrot(s)
cucumber(s)
lettuce or red/green cabbage
fresh basil
fresh mint
fresh cilantro

1. Make peanut sauce -
http://www.recipezaar.com/Ted-Allens-Sesame-Peanut-Noodle...
2. Arrange your fillings in bowls or platters for assembly. Peel cucumber
and carrot. Cut cucumber lengthwise and scoop out seeds.
Shred cucumber and carrot by hand or in the Cuisinart. Cut lettuce or
cabbage in to thin strips, no longer than 3-4 inches.
3. Bring a pot of water to a boil, and cook noodles according to directions
on package. Drain noodles and place in ice water bath to stop cooking
process.
When noodles are cool, drain and place in bowl.
4. Fill a wide and semi deep skillet with an inch of cool water. Place
rice paper wrapper in water for 10-15 sec, and pull out. Place on a plastic
cutting board.
Grab a few noodles and place in center. Put a little bit of veggies
and herbs on top of the noodles. If you want to add shrimp or tofu you can.
Fold the left and right
sides of the wrapper over towards the center. Pull the bottom of the
wrapper over that and wrap up in to a roll, making sure to pack it nice and
tight. Place on a platter
for serving. Make as many as you want and serve with the peanut sauce.

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http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Roll...

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http://allrecipes.com/Recipe/Baked-Pork-Spring-Rolls/Deta...

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The Best Japanese Vegetarian Spring Rolls
http://tastespace.wordpress.com/2010/04/25/the-best-japan...
1/2 cup carrots, julienned
1/2 cup canned bamboo shoots, julienned
4 dried shiitake mushrooms, soaked and chopped (discard stems)
1/2 package of nira (Japanese garlic chives), cut into 1 inch pieces
3 eggs, mixed well
1 cup bean sprouts
100g vermicelli
spring roll sheets (medium-sized ones work well)
1 cup water
2 tsp sugar
2 tbsp soy sauce, or 1 tbsp each of oyster sauce and soy sauce, to taste
1.5 tbsp sesame oil
2 tbsp cornstarch
salt and pepper, to taste
2 tbsp soy sauce
2 tbsp rice vinegar
1. Over medium heat, heat a small amount of oil and scramble the eggs. Set aside. Add another small amount of oil to the pan and sweat the carrots. After a few minutes, add in the bamboo shoots and mushrooms and continue to sweat until the vegetables are soft. Add in nira and continue to cook a few more minutes.
2. Meanwhile, cook the vermicelli according to the package directions. Cut into 1-2 inch strips.
3. Once the vegetables are almost finished cooking, add in scrambled eggs and vermicelli with vegetables. Turn heat up to high. Add in sugar, soy sauce, sesame oil, and salt and pepper to taste. In a separate bowl, mix together water and cornstarch and pour over the vegetable filling. Mix well and wait until sauce thickens, about 1 minute. Remove from heat and add in bean sprouts. Cool mixture completely.
4. Now the fun begins: Stuffing the spring rolls! I found a good video on youtube here. The key is to make sure your rolls are tight and not to have any holes. As well, make sure to put the shinier side on the inside with the filling (you might have to look at an angle to determine which side is shinier).
5. Once all your rolls are wrapped, add around 1/2 inch of oil to coat the bottom of a fry pan. Heat oil to medium-high heat. In batches, add one layer of spring rolls and fry until golden, approximately 2-3 minutes. Flip to other side and fry until the other side is golden-brown, another minute.
6. Mix equal amounts of soy sauce and rice vinegar (ie. 2 tbsp of each) to prepare your dipping sauce.
7. Serve warm spring rolls with dipping sauce. Enjoy!
Makes 30 spring rolls.

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you tube video on how to wrap: http://www.youtube.com/watch?v=eGAl5JQssSs&feature=re...

good luck!

Would a visit to the local asian market be out of order? ;)

Do you want the deep fried rolls or the cold fresh rolls?

I never remember which is which-are spring rolls the non-cooked ones? If so send me a message. I have a great recipe for the rolls and a dipping sauce that is soooo good!

edit-just saw you want easy-the recipe I have takes quite a bit of prep work so it may not be what you want but dang is it good! lol