The adventure on New Year's Day began with sharp knives and lots of chopping.

Four heads of cabbage, giant carrots, celery, onions, bean thread vermicelli, and three pounds of pork sausage mixed in a large bowl.

Seasoned and mixed in a gigantic bowl.

Then a small portion is spooned out on a square of spring roll pastry, and the pastry is folded to seal the ends, and becomes the roll. I think it takes lots of practice to create consistently sized, snug spring rolls.

Ready for frying in hot oil. We brought home 16 cooked, 48 uncooked, and about a pound of filling. Grateful for our neighbor's willingness to teach us how to create fabulous spring rolls.