This recipe comes to us from Nisla Whetstone.
1 pound ground pork
½ head cabbage, thinly sliced
4-6 carrots, grated
1 onion, diced
1-2 garlic cloves, minced
12 ounce package round gluten-free rice paper wrappers (about 30 wraps).
Toss filling ingredients together and brown in a skillet or wok until cooked through. Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.
Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375F) until wrappers are lightly browned.