Spring Roll


1 to 1 1/2 lb. sirloin steak or 4 large chicken breasts, boned
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 c. soy sauce
1 tsp. Chinese 5 spice powder
2 c. chopped celery
1 c. shredded cabbage (optional)
1 bunch broccoli (optional)
1 carrot, grated
3 c. fresh bean sprouts
1 Tbsp. cornstarch
1 egg, beaten
1 pkg. spring roll skins (found in produce section)


Cut meat into small thin pieces. (Tofu may be substituted). In large frying pan or wok, heat 2 tablespoons of oil until smoking. Stir-fry meat, small portion at a time, and set aside. Add more oil if necessary, and stir-fry vegetables until crisp-tender.

In separate container, mix cornstarch and spices with soy sauce. Add meat back into vegetable mixture and reduce heat. Add soy sauce mixture, stirring constantly until a thick sauce forms, coating meat/veggies. Place about 1 1/2 tablespoons of mixture in center of each spring roll skin and fold corners into center around filling, sealing opening with beaten egg. Do not leave any openings which expose filling! Heat about 2-inches of oil in heavy saucepan or Dutch oven to about 350°. Fry rolls in hot oil until brown. Drain on paper towels.