Homemade Spring Rolls

Hello again, Friends!  Necessity is the mother of invention, right?  Well, when we got home from Arkansas it seemed like we had absolutely no food in our house.  I was too worn out to hit the grocery store (and can't during the day due to 4 kids and 3 spots in my car), do I had to get creative.  That's when I came across the Spring Roll wrappers in the freezer.  My mom gave them to me ages ago.  It's probably best I didn't look for a best buy date on the wrapper.  Freezer items last forever, right?  ;)  I had several produce items that needed used up, so I consulted a few recipes and got the gist of how to make spring rolls and jumped into my first attempt!  I didn't really use a recipe as a base for this one.  Just flew by the seat of my pants, but it worked!  It's also super customizable!  Just throw whatever leftover meat and veggies you have in your fridge in together and spoon them into the spring roll wrappers!  Easy peasy!  Below is my "recipe" (if you can call it that) to guide you.

Homemade Spring Rolls
Pull package of spring roll wrappers out of freezer and allow to sit at room temperature for 30 minutes, put a damp cloth over them when thawed while you're preparing the rest of the ingredients.
Preheat oven to 350 (if you want to bake them, I baked half and fried half, both were amazing).
In a large skillet or Wok drizzle a generous amount of sesame oil to saute meat and veggies.
Cut veggies into small strip or matchsticks.
I sautéed (1 can) carrots, (1) red onion, (2) zucchini, (1) green pepper, (1) shallot, a handful of edamame (I had some in the freezer leftover from a different recipe), (1 tbsp) minced garlic, and a few good shakes of soy sauce.  Stir frequently to keep things from burning in the sesame oil.
When veggies are soft and liquid is absorbed remove the veggies from the pan and put on an inclined baking sheet (to drain any remaining liquid).
Make a paste with water and flour to seal spring rolls.
To roll spring rolls, lay spring roll paper like a kite, put about 1-2 tbsp veggie mixture onto the sheet, tale the bottom corner and roll the paper up under the veggies, roll the mixture halfway up the sheet before folding in the left and right sides, continue rolling upwards, before you finish, brush a bit of the paste on the wrapper, then roll to seal.
I baked mine at 350 for 10 minutes, flipped them, then baked 10 more minutes.
The ones I fried, I fried them for about 5-10 seconds per side.
Serve with your choice of sauces! 
Enjoy!

Not sure how clear all those directions were, ask questions if it was too confusing.  The fried ones had a better crunch, but tasted more like grease.  I think I liked the baked ones better.  Healthier too!