Lisa, I got this out of one of my Chinese recipe books. I have been wanting to make them for a while, but the smell of hot oil and some fried foods makes me quite ill. Maybe I need to assemble them, and then get the Man to fry them up?? Don't know why I hadn't thought of it before. I would also need to substitute the onions for something else.. They make me ill too.

8oz pork, trimmed and finely shredded
4oz shrimp, shelled and chopped
4 green onions, finely chopped
2 tablespoons chopped fresh ginger
4oz Chinese leaves, shredded (cabbage)
2 cups bean sprouts
1 tablespoon light soy sauce
dash sesame seed oil
1 egg, beaten

Cook the pork in a little of the frying oil for about 2 to 3 minutes. Add the remaining filling ingredients except for the egg. Cook for a further 2 to 3 minutes and allow to cool.
Lay out the wrappers on a clean work surface with the point of each wrapper facing you. Brush the edges lightly with the beaten egg.
Divide the filling among the wrappers (the recipe also includes how to make 12 wrappers if you want it, or just use store bought ones), placing it just above the front point. Fold the sides over like an envelope.
Fold over the point until the filling is completely covered. Roll up as for a jelly roll. Press all the edges to seal well.
Heat the oil in a deep fat fryer or in a deep pan to 375 degrees F. Depending on the size of the fryer, place 2 to 4 spring rolls and fry until golden brown on both sides. The rolls will float to the surface when one side has browned and should then be turned over. Drain thoroughly on paper towels and serve hot.

They sound yum, let me know if they turn out if you make them.