Ingredients

2 oz. Kimchi (shrimp can be used as a substitute)
Spring Rolls (pre-packaged Rice Rolls)
4 oz. Cabbage
1 oz. shitaki musrhooms (if dry soak in water for hour before using)
3 ox firm tofu (optional)
1 small onion
Soy Sauce
2 scallions/green onions
8 oz. ground beef
1 Egg - scrambled
1 Tsp. black pepper
1 Tbsp. chopped garlic
1 Tsp. sesame seeds
1 Tsp. sesame oil
1 Tbsp. sugar
1/2 Tsp. Salt
1/4 cup chopped cellery

Method

1) Drain and finely chop kimchi, cabbage, scallions, celery, onion
2) If using Tofu, wrap in cloth and press to remove excess water.
3) Mix together: Ground beef, black pepper, garlic, sesame seeds, sesame oil, sugar, salt, dash or two of soy sauce.
4) In skillet, under high heat, add all ingredients but the spring rolls.
5) Cook until meat has been sufficiently browned and remove. Cool - use the refrigerator if necessary.
6) Dip finger in egg and coat a line around all four sides of the spring roll.
7) Place one spoonful of mixture in the spring roll.
8) Place spring roll infront of you, showing the shape of a diamong. Take point closest to you and fold over mixture. Bring in the right and left sides of the Spring roll. Roll away from the body, and comlete the spring roll.
9) In skillet under medium-high heat cook the spring rolls with a little oil until they are golden brown on each side.
10) Serves 4
11) Serve to greedy children