The filling is:
- 1 lb sauteed ground pork
- 1 bag cooked spinach
- 1/2 head cabbage, thinly sliced
- 3 handfuls bean sprouts
- 1 bunch scallions, thinly sliced
- 1 block firm tofu
- soy sauce, to taste
Mix it all together. The only difficult part is the actual rolling of the eggrolls. You want to make sure there aren't any splits/openings in the wrapper- or else the oil that you fry them in with seep into the inside.
The dipping sauce I make is just soy sauce with a little mirin and ground red peppers mixed in. I try not to over salt the filling because the dipping sauce is so salty.