Spring Rolls with Spicy Cream Cheese Dip

For the filling: Cook the glass noodles according to the package. Peel carrots and grate coarsely. Finely slice cabbage. Rinse bean sprouts and drain well. Mix all in bowl.

Peel garlic and chop finely. Heat oil in a frying pan (or wok) and fry garlic. Add ground meat and fry until crumbly. Season with salt and pepper and let cool slightly. Drain glass noodles, cut with kitchen scissors into pieces about 4 cm (approximately 1 1/2 inches) long pieces and add to vegetables. Season with salt, pepper and sugar. Mix together with ground meat. Whisk egg slightly.

Place 1 spring roll dough sheet from stack and on work surface. Add approximately 2 tablespoons of filling into center of the sheet and spread across. Baste the edges with egg and wrap dough sheet with filling into rolls. Fry the wrap in hot oil until golden brown (about 5 minutes). Drain on paper towels.