Pot Stickers/Spring Rolls

These have always been a hit anytime I have made these. The only difference between the pot stickers and spring rolls is the size and shape; the filling is the same for either. There is no wrong way to make the filling and you should always experiment with new ingredients. I'll give you the basics and then you can go from there.

Ground meat (chicken, turkey, pork, beef), 1lb
Green onions, 1 bunch minced
Eggs, 3
Soy sauce
Sugar
Salt
Garlic (fresh pressed or powdered)
Onion powder
Wraps (either 1pkg small or big)

Mix meat, minced onions, 1 egg, and then garlic, salt (1Tbs), soy sauce (1/2 cup), and sugar (2Tbs) or according to personal preference (smelling will give you a good idea of this).

Now the fun part! I encourage this be done as a family or group, as it will take long otherwise. Put two egg white in bowl. For small wraps take one heaping Tbs of filling and place in center of the wrap. Folding the pot sticker can be artistic or utilitarian as you please (use egg white as adhesive to stick sides together); no matter how you fold them bake sure that the filling is sealed completely. For spring rolls you can chose how much filling depending on how big you want them (four Tbs is a good amount imo). Place the wrap diamond-wise and place the filling horizontally near the bottom. Roll the bottom corner up halfway, then fold the sides in and roll the remainder of the wrap, cementing with egg white.

There are a number of ways to cook pot stickers, it simply depends on preference. 1) Steam them (soft and moist), 2) fry in oil (crunchy), 3) brown then steam by adding a small amount of water to pan and covering until water is gone (firm but not crunchy). For spring rolls I only recommend frying them in oil on medium or medium low heat so they cook throughout.

If you have leftovers (doubtful) they are easily frozen raw in a ziplock bag or tupperware (I recommend placing a sheet of wax paper between each piece so they don't stick together). I don't recommend freezing cooked pot stickers/spring rolls because they won't be very good (mushy) once thawed out and reheated.

There are also a number of other ingredients that are good in the filling:

Jalipenos
Cilantro
Hot sauce
Celery powder
Fruits of stiffer consistency (pear, apple, pineapple, etc.)

There are also cream cheese based fillings like crab, shrimp, or just cream just plain that are very easy to make as they are mainly cheese and another ingredient.