Combine the meat with 1/3 cup of BBQ sauce. Add the cayenne pepper if you like things spicy.

Take an individual square spring roll wrapper and place it on a flat surface in a diamond configuration (with the corner facing you). Place around two tablespoons of the meat mixture on the bottom third of the spring roll wrapper.

Add a thin layer of whichever vegetables you like alongside the meat in a straight line. I like adding two daikon sticks, a few shredded carrots and a purple cabbage slice to our spring rolls. Be careful not to overstuff it. Spring rolls are supposed to be much narrower than egg rolls – it should look more like a cigar – and if you add too many vegetables the thin spring roll wrap can tear.

Roll the corner closest to you over the filling once and gently press down over the meat and vegetables. Next, fold over the left and right corners of the wrapper into the middle.

With your fingers on top of the roll, continue to tightly roll up the spring roll into a cigar shape.

Place the spring roll seam-side down in a pile until you’re done rolling all of them.

Heat your frying oil in a pan to 325 degrees (I put a little piece of extra wrapper into the oil to see if it sizzles).

You don’t need a ton of oil, just enough to half submerge the spring rolls, similar to frying shnitzel.

Place a couple of spring rolls seam-side down into the pan and keep the fire on a medium heat. After one minute, flip the spring roll. It should be a golden color.

After frying, you can transfer them to a cooling rack. Serve immediately if you can. They’re also good at room temperature, but I don’t recommend refrigerating them.

I like to plate them with a few dipping sauces, including BBQ sauce, and sushi sauce.