Vegetable Spring Rolls

Ingredients

• •8 spring roll wrappers
• •2 cups shredded cabbage
• •1 cup shredded carrots
• •1 cup sliced mushrooms
• •2 green onions, chopped
• •2 cloves garlic, minced
• •1 tablespoon soy sauce
• •1 teaspoon sesame oil
• •2 cups vegetable oil for frying
• •1/4 cup water

Directions

1. 1Heat 1 tablespoon vegetable oil in a pan over medium heat, add garlic and cook for 30 seconds until fragrant.
2. 2Add cabbage, carrots, and mushrooms, stir-fry for 2-3 minutes until softened, then add green onions, soy sauce, and sesame oil, mix well and cool slightly.
3. 3Place a spring roll wrapper on a clean surface, add 2-3 tablespoons of filling in the center, fold in the sides and roll tightly, then seal the edge with water.
4. 4Heat 2 cups vegetable oil in a deep pan to 350°F (175°C).
5. 5Carefully place spring rolls in hot oil and fry for 2-3 minutes until golden brown on all sides, turning occasionally.
6. 6Remove with a slotted spoon and drain on paper towels.
7. 7Serve hot with sweet and sour sauce or soy sauce for dipping.

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