Thai Spring Rolls

Ingredients

• 8 sheets spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 cloves garlic
• 1 tbsp soy sauce
• 2 cups vegetable oil
• 4 tbsp sweet chili sauce
• 2 stalks green onions(optional)

Instructions

1. 1

   Heat 1 tbsp oil in a wok over medium-high heat. Add garlic and cook 30 seconds until fragrant.

2. 2

   Add cabbage, carrots, bean sprouts, and green onions. Stir-fry 3-4 minutes until vegetables are just softened. Stir in soy sauce, then transfer filling to a plate and let cool 5 minutes.

3. 3

   Spoon 2 tbsp of filling onto each spring roll wrapper, fold in the sides, and roll tightly. Seal the edge with a dab of water.

4. 4

   Heat remaining oil in a deep pan to 350°F (175°C). Fry rolls in batches for 3-4 minutes, turning occasionally, until golden and crispy. Drain on paper towels.

5. 5

   Serve hot with sweet chili sauce for dipping.