Vegetable Spring Rolls

Enjoy these tasty vegetable spring rolls that are crispy on the outside and filled with a tasty mix of cabbage, carrots, bell peppers, mushrooms, and bean sprouts. Great as a snack or appetizer

Ingredients:

• 10 spring roll wrappers
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1/2 cup bean sprouts
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• Vegetable oil for frying
• Salt and pepper to taste

Instructions:

In a wok or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat

Add minced garlic and stir-fry for 30 seconds until fragrant

Add shredded cabbage, julienned carrot, bell pepper, bean sprouts, and sliced mushrooms

Stir-fry for 2-3 minutes until the vegetables are slightly softened

In a small bowl, mix soy sauce, sesame oil, and cornstarch

Pour this mixture over the vegetables and stir well

Cook for an additional 2 minutes until the sauce thickens and coats the vegetables

Season with salt and pepper to taste

Remove the mixture from heat and let it cool

Take a spring roll wrapper and place it in a diamond shape on a clean surface

Place a spoonful of the vegetable filling in the center of the wrapper

Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll it up tightly into a cylinder, sealing the edge with a little water

Repeat this process for the remaining wrappers and filling

Heat vegetable oil in a deep pan or wok for frying

Once hot, carefully add the spring rolls and fry until they are golden brown and crispy, about 3-4 minutes

Remove the spring rolls from the oil and drain on paper towels

Serve hot with your favorite dipping sauce