Beef / Chicken Spring Rolls

Preparation

Step 1 - Making the Wrappers

1. Put the flour, melted butter or ghee, salt and water into a mixing bowl;

2. Mix the ingredients together;

3. Knead into a soft dough;

4. Set aside for about 20 minutes.

Step 2 - Making the Filling

1. Soak the noodles in cold water for about 30 minutes;

2. Peel and roughly grate the carrots.  Shred the cabbage finely.  Mix the carrots and cabbage gotehter in a bowl;

3. Prepare the garlic cloves by peeling and chopping them finely.  Place three tablespoons of oil in a frying pan.  Briefly fry the garlic.  Add the ground beef or chicken.  Cook for about 3-5 minutes.  Break up the meat until it is brown all over.  Season with salt and pepper as desired.

4. Put aside the meat and let it cool.

5. Drain the noodles.  Cut them into 4 cm lengths and add them to the carrot and cabbage mixture.  Season with salt and epper and a little sugar.

6. Add the cooled ground beef or chicken into the vegegable and noodles.  Mix together well;

7. Lightly beat the egg;

8. Make the spring roll wrappers.  On a floured surface, roll out the dough to a light thickness/desired thickness;

9. Cut the dough into squares of about 5x5 cms on each side;

10. Take one wrapper,  Take 2 tablespoons of the filling and pit in the middle of the wrapper.

11. Turn in the sides and roll up to make a roll of about 3 cm long.  Use the beaten egg to stic and close the edges of the spring roll;  Repeat this procedure with all the other wrappers and filling;

12. In the frying pan or wok, heat up the vegetable frying oil.  

13. Fry the spring rolls in batches for about 6-8 minutes or until they are golden brown.  Take out, drain the excess oil.

14. Serve with a dip of your choice.