Vegetable Spring Roll

How to Prepare

1. Heat 2 tablespoons of oil in a wok or large frying pan over medium heat.
2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
3. Add chopped onions and sauté for 2 minutes until translucent.
4. Add shredded cabbage, grated carrots, sliced bell peppers, and chopped green beans. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
5. Add soy sauce, salt, and black 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 tablespoons of filling in the center, and fold tightly into a roll, sealing the edges with a water-flour paste.
8. Repeat for all wrappers until the filling is used up.
9. Heat oil in a deep fryer or pan to 350°F (175°C). Fry the spring rolls in batches for 3-4 minutes until golden brown and crispy.
10. Remove and drain on paper towels to remove excess oil.
11. Serve hot with sweet chili sauce or soy dipping sauce.