These egg rolls are a snap to make and really finish off a good Chinese-American style meal. They’re also extremely simple and require only easily available ingredients. Serve these as a meal in themselves, or as an accompaniment to any meal. This recipe makes 16 spring rolls.


2 cups cabbage
1 cup shredded carrots
1 onion, thinly sliced
1/2 cup rice vinegar
1/2 cup water
1/4 cup ground meat, poultry, or seafood/shellfish
1 clove garlic, grated or crushed
1/2 inch ginger, grated
2 tbsp. gf Tamari
dash hot chili pepper sauce

1 recipe Won Ton Wrappers

Mix the cabbage, carrots, onion, vinegar, water, dulse, ginger, garlic, tamari, and hot sauce in a bowl and let marinate overnight – you can let this soak for up to three weeks. Drain the mixture, squeezing it dry and reserve the liquid to make a dipping sauce. Add the meat, poultry or seafood

Place a won ton wrapper on a floured surface. Working quickly, place about 3 Tbsp. of the mixture on the wrapper, starting about 1/2 inch from the top and sides. Fold the sides of the wrapper in and quickly roll the wrapper into a sausage shape, enclosing the filling. Quickly dampen the edge of the wrapper with a wet finger and finish rolling the egg roll. Press lightly to seal and set aside. Repeat this process until you’ve used all of the wrappers and filling.

Heat at least 2 inches of oil in a wok or deep fryer. Fry up to three spring rolls at a time, until golden brown and crispy.

Meanwhile take the reserved liquid and add 1 tsp. of either tapioca starch or cornstarch, and bring to a boil in a small saucepan. Let thicken and remove from heat – add salt to taste.

Serve the wrappers with boiled dipping sauce.