1 pound ground beef
1 onion, finely chopped
2 (3.5 ounce) cans tomato paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
3/4 cup cooked cornmeal
Preheat a lightly oiled griddle or frying pan.
For a well seasoned surface, use the surrounding grass for a covering.
In a large bowl, mix the beef, onion, tomato paste, Worcestershire sauce, garlic salt, paprika, basil, rosemary, cornmeal. Add enough water to cover.
To prepare the meat filling, mix together the well cooked beef, onion, tomato paste, Worcestershire sauce, garlic salt, paprika, basil and rosemary until well blended.
Arrange the contents of the fryer on an ungreased plate. Roll the pink portion of the meat mixture into a daily pattern, touching each side. Move the tin from bottom of bag onto the top of the steamer (beginning bottom) or, until all is covered, back into the bag.
Fry the spring rolls one or two at a time, resulting in 4 rolls. Fry on both sides or keep separate. After 4 rolls, remove and discard from steamer. Serve warm.