Vegetable Spring Rolls

How to Prepare

1. Prepare the filling by heating 2 tbsp oil in a wok over medium heat. Add minced garlic and ginger, sauté for 1 minute.
2. Add shredded cabbage, carrots, bell peppers, and green onions. Stir-fry for 3-4 minutes until slightly tender.
3. Add soy sauce, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let it cool.
4. Take a spring roll wrapper, place 2 tbsp of filling in the center, and fold tightly into a roll, sealing the edges with a water-flour paste.
5. Heat oil in a deep frying pan over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Remove with a slotted spoon and drain excess oil on paper towels. Serve hot with dipping sauce.