|Combine your ground meat, salt, sesame oil, and cornstarch in a bowl and set aside to prepare your vegetables.
Slice and shred your cabbage, carrot, and scallion.
Add oil to a large non-stick pan, and cook your meat mixture over medium high heat, breaking up the lumps until the meat becomes opaque in color.
Add your veggies, soy sauce and water. Stir and cover. Simmer on medium heat until cabbage is tender.
Remove from heat, spread out to cool in a shallow cake pan. Elevate one side of pan to drain liquid.
To wrap your spring rolls, separate a sheet carefully and follow the instructions below:
Keep the wraps under a damp cloth to prevent drying out. Be sure to roll tightly and neatly. Filling should be dry and not sopping wet or you will have soggy spring rolls that fall apart when frying.
Fry spring rolls in about an inch of canola oil on medium heat. Remove when golden, and drain on paper towel line platter. Makes approximately 50 spring rolls. Enjoy with Soy-Ginger Dipping Sauce.
Soy Ginger Dipping Sauce
Combine 1/3 cup soy sauce, 2 1/2 tablespoons rice wine vinegar, 1/8 teaspoon sugar, 1 to 3 teaspoons chile oil, 1 tablespoon finely shredded fresh ginger, & 2 teaspoons finely minced garlic. Mix well and serve.