"From You Won't Believe It's Gluten free by Roben Ryberg."
cabbage, finely chopped
( about 1 cup)
spring onions, sliced finely
toasted sesame seeds
( gluten free)
spring roll wrappers
oil, for frying
Combine all but the last 2 ingredients in a medium sized bowl. Mix well.
Place several spring roll wrappers at a time in a shallow bowl of cool water to soften them. This takes just 2-3 minutes.
Place the mixture by the tablespoon in the lower third of a wrapper, leaving at least a 1 inch margin on each side. Fold the short end up and over the mixture, then fold the sides over the mixture. Roll up towards the far end. Place in a single layer on a baking sheet.
Cover with a damp cloth if not frying right away.
Heat the oil in a large skillet over medium heat. Add the egg rolls and cook for about 5 minutes on each side, until nicely browned and cooked through.
Please note that you will surely have at least one broken egg roll. Using a spatula will minimize breaking. Too much filling can cause breaking.