Vegetable Spring Rolls

Ingredients

• 12 sheets Spring roll wrappers
• 2 cups Shredded cabbage
• 1 cup Carrots, julienned
• 0.5 cup Shiitake mushrooms, sliced(optional)
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 cups Vegetable oil for frying
• 1 tablespoon Cornstarch

Instructions

1. 1

   Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add garlic and ginger, sautéing for 30 seconds.

2. 2

   Add cabbage, carrots, and mushrooms. Stir-fry for 3-4 minutes until vegetables are softened but still have a slight crunch.

3. 3

   Stir in soy sauce and sesame oil. Remove from heat and let the mixture cool completely to prevent the wrappers from getting soggy.

4. 4

   Mix cornstarch with a tablespoon of water to create a paste for sealing.

5. 5

   Place a spring roll wrapper in a diamond shape. Put 2 tablespoons of filling on the lower third. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the top edge with the cornstarch paste.

6. 6

   Heat oil in a deep pan to 350°F (175°C). Fry spring rolls in batches for 3-5 minutes until golden brown and crispy.

7. 7

   Drain on paper towels and serve hot with sweet chili sauce.