Spring rolls gets its name from the season of spring - the time when the vegetables that goes into making this are in abundance and the spring festival when it used to be consumed typically. These days these are almost synonymous with Chinese cuisine. These come in a variety of different ways - fried or non-fried, sweet or savory - but typically would have a wrapper which is filled with whatever you prefer.
What I have here are the fried spring-rolls with vegetable filling.
4 cloves garlic, minced
2 carrots, small diced
6 green onions, thinly sliced
1/2 head small cabbage, thinly sliced
4-5 mushrooms, , diced
1 1/2 cups soy granules washed in warm water
1 tablespoons soy sauce
1 cube of tastemaker
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 egg, white and yolk separated
1 package large (8 inch) spring roll wrappers
In a large bowl, mix together all the ingredients except egg yolk and wrappers.
Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, Fold the spring roll skin from the bottom over the mixture, making a tight tube of the mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll to the other end and stick it shut. Repeat with remaining egg roll wrappers. Deep fry the spring rolls in oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil.