A spring roll has just got meat and veggies in it. And to make it taste like the ones in restaurants just add ALOT if oil!!

im not sure but they sound awsome right now! let me know when u find out how to make them

You can put whatever you want in a spring roll really. Crispy Spring rolls Makes 12 Ingredients 50g bean thread vermicelli noodles 350g pork mince 170g can crab meat, drained 2 garlic cloves, finely chopped 3 green onions, thinly sliced 1 tablespoon fish sauce 2 cups warm water 1 tablespoon caster sugar 12 round rice paper wrappers 1 eggwhite peanut oil, for cooking iceberg lettuce, mint leaves and sweet chilli sauce, to serve Method Place noodles into a small heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain. Roughly chop. Combine noodles, mince, crab, garlic, onions and fish sauce in a bowl. Mix well. Line a tray with a damp tea towel. Combine warm water and sugar in a round shallow dish. Soak 1 rice paper wrapper in water mixture for 5 seconds or until just softening. Place onto a tea towel. Place 2 tablespoonfuls of mince mixture along edge of wrapper closest to you. Fold in sides. Roll up to enclose filling. Brush edge with eggwhite. Press to seal. Place onto tray. Repeat with remaining rice paper wrappers, mince mixture and eggwhite. Preheat oven to 160C. Pour oil into a wok to half-fill it. Heat over medium-high heat until hot. Cook spring rolls, in batches, for 5 minutes or until light golden. Remove to a wire rack. Keep warm in oven. Serve with lettuce, mint and sweet chilli. Source: Super Food Ideas - February 2005 , Page 58 Recipe by Annette Forrest

Recipe for Wrapper 1 cup of sifted flour 1/2 cup of cornstarch 1- 1/2 cup of water (not hot or cold) 2 pieces of eggs (yolk and egg white intact) 3 tablespoons of vegetable cooking oil In a bowl, combine all dry ingredients until well blended together. Mix in the slightly-beaten eggs gradually. Follow with oil and small amount of water. Stir continuously until the mixture turns into a smooth batter.Heat the Teflon pan over low fire. Pour 1/4 cup of batter all over the surface of the pan. Cook the round-shaped wrapper without burning or drying its edges.Repeat this cooking method on the remaining batter. Add more batter, if a thicker wrapper is desired. Spread the cooked wrappers on flat plates to avoid crinkling and crumpling. Set aside. Filling 1/2red pepper , thinly sliced 1 carrot , grated 6 bamboo shoots , thinly sliced some bean sprouts 1/4 white cabbage , shredded some rice noodles , soaked in water 1 Tbsp oyster sauce 1 tsp soy sauce 1 tsp sugar some salt and pepper 1 ltr vegetable oil 1 egg , beaten Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool. Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimeters clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the toweled tray to let them drain.