Vegetable Spring roll

How to Prepare

1. Heat 2 tbsp oil in a wok or large frying pan over medium heat.
2. Add minced garlic and ginger, sauté for 1 minute until fragrant.
3. Add chopped onions and sauté for 2-3 minutes until translucent.
4. Add shredded cabbage, carrots, bell peppers, and bean sprouts. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
5. Add soy sauce, salt, and pepper. Mix well and cook for another 2 minutes.
6. Remove from heat and let the filling cool completely.
7. Take a spring roll wrapper, place 2 tbsp of filling in the center, and fold the bottom corner over the filling.
8. Fold in the sides and roll tightly to seal. Use a little water or cornstarch slurry to seal the edges.
9. Repeat with remaining wrappers and filling to make 40 rolls.
10. Heat oil in a deep fryer or pan to 350°F (175°C).
11. Fry the spring rolls in batches for 2-3 minutes until golden brown and crispy.
12. Drain on paper towels to remove excess oil.
13. Serve hot with sweet chili sauce or soy dipping sauce.