I had never attempted spring rolls before, but what the heck.

For the filling,

2 thin boneless pork steaks
1 julianned zucchini, skin cut off
a couple of handfulls of shredded cabbage
1 julianned green pepper
some chopped red onion
some chopped white onion
a few cloves of garlic, minced to a pulp!!
1 grated carrot
1 grated pear (yes, a pear, why not?)
grated ginger root
citrus flavored soy sauce
regualr soy sauce
salt/pepper
about a 1/4 cup of water

In a skillet, cook the pork until just done. Remove and let cool.
In the same skillet add all other ingredients one at a time in order listed.
Cover and cook on low until the cabbage is nearly disolved and carrots are cooked.
Slice the pork steaks to thin strips and add to vegie mixture.
Season to taste.

Place filling in waton wrappers per directions and either deep fry or skillet fry.
Serve with favorite dipping sauce.

Yum!