Russian Piroshki(Spring Rolls) - cooking recipe

Ingredients

1/4 c. onion, finely chopped
1/2 c. cabbage, finely shredded
3 Tbsp. butter or margarine
1/2 lb. ground round
2 eggs, hard boiled and chopped
2 Tbsp. dill weed
1/4 c. sour cream
1/2 tsp. salt
14 oz. spring roll wrappers
oil

Preparation

Saute onion and cabbage in butter until onion is tender, about 3 minutes.
Add beef; cook, breaking up with a wooden spoon until no pink remains.
Remove from heat; cool slightly.
Stir in eggs, dill, sour cream and salt; mix well.
(Makes about 2 cups filling.) Divide filling evenly among 8 spring roll wrappers.
Fold bottom of wrapper over filling; fold in both sides, then fold down top, completely enclosing filling.
Pour enough oil into a large saucepan to make a 2 inch depth.
Heat to 375 degrees on a deep-fat frying thermometer.
Deep-fry spring rolls, turning often, until golden brown.
Drain on paper towel.
Serve with dollop of sour cream.