Baked Asian Spring Rolls

Peel, de-vein and chop shrimp into small pieces. Season with salt and pepper. (Can substitute chicken or pork instead of the shrimp. You will find the Spring Rolls to be more flavorful if you use a coarse grind (or chili grind). Or, you can cut the meat into chuncks and then chop the heck of it with a meat cleaver.) Using cooking spray or olive oil, cook shrimp in saucepan over medium-high heat. In a large bowl, mix together the cooked shrimp, cabbage, carrots, onions, cilantro, sesame oil, ginger, garlic and hot sauce. Preheat oven to 425 degrees. Follow directions on spring roll wrapper package. Place a couple of spoonfuls of filling in each wrapper. (Can add more or less, depending on how large or small you prefer your spring roll.) Use a little water to seal the edge of the wrapper. Place spring rolls sealed-side down on a baking sheet that has been oiled or sprayed with cooking spray. Brush a little olive oil on top of each roll. Place baking sheet in oven. Check spring rolls after 10 minutes and then continue checking every couple minutes until they are golden brown. NOTES : To quadruple the recipe, multiply the quantity of all ingredients EXCEPT the Sesame Oil. Add additional Sesame Oil to taste. To freeze, use TWO spring roll wrappers instead of one. Thaw in refrigerator, I usually pull them out the day before. I have learned that thawing them in the microwave causes them to be too soft and moist for a golden and crisp spring roll.