Take your ginger, skin and clean it

I like to cut into rounds to reduce "threads", put into blender container.

Add as much garlic as you like, i like this much, smash, remove skin. Add to blender.

Add your black pepper corns. 1 Tbl some black pepper flavor. 2 Tbl good black pepper flavor. 3 Tbl, you have to be a real black pepper fan, good strong flavor and kick from the black pepper.

Shake a little cummin in

Are hot sauce if you desire

Blend the ingredients

Put your protein of choice in a bowl large enough to mix.

Add blendor contents to meat, mix well.

Cover with plastic, place in refrigerator to allow the flavors to blend. I did this at noon, for dinner, about 6 hours.

After some time has passed, prep the additional ingredients. Small dice some onion

Either Julian or small dice some carrot

Thin slice some cabbage. I truly prefer napa (Chinese) cabbage, but didn't have any, so used green cabbage here. I find napa a tad easier to roll because it's softer.

Add all the veggies to the meat, mix it in well.

For this time, I am using spring roll, or rice/tapioca wrappers. Usually I use Egg roll wrappers, but I wanted to try these. Use which ever. I think these are a little harder to use, but come out crispier.

These wrappers I am using today, you have to dunk into warm water to soften them for use. Only 5 seconds however.

Sorry, all my cutting boards are white, and these wrappers are clear when wet. Put about 2 Tbl. Filling in wrapper. Leave about 3/4 inch on each end.

Disclaimer, I am terrible at rolling egg rolls, spring rolls and folding dumplings. But make a fold over the filling one time, fold in the sides, roll the rest of the way. Place on wax paper

I don't deep fry, if you do, go ahead, they will probably come out better, but I am pan frying. Heat oil in pan, add rolls, don't overcrowd. I used medium heat.

I flipped mine after about 4 minutes, just monitor yours and flip when the right color.

Nothing beats a plate full of these to munch on.