Vegetable Spring Rolls

Method

1. 1
   • white cabbage 200 g
   • carrot 2
   • bean sprouts 150 g
   • shiitake mushroom 4
   • garlic 3
   • fresh ginger 15 g
   • soy sauce 3 tbsp
   • sesame oil 1 tsp

   Stir-fry and cool the filling — Stir-fry the garlic, ginger, cabbage, carrots, mushrooms, and bean sprouts in 1 tablespoon oil over high heat for 5 minutes, then add the soy sauce and sesame oil. Cool completely.

   ⏱5 min
2. 2
   • spring roll wrapper 12
   • cornstarch 1 tbsp

   Fill and roll the wrappers — Mix the cornstarch with a little water into a paste. Spoon the filling onto each wrapper, roll up tightly, and seal the edge with the paste.

3. 3
   • spring roll wrapper 12

   Fry the rolls until crisp — Heat the frying oil to 180°C and fry the rolls in batches for about 4 minutes each until golden and crisp.

   ⏱8 min
4. 4
   • spring onion 3
   • soy sauce 3 tbsp

   Drain and serve with dip — Drain on paper towels and serve hot with a soy dipping sauce, scattered with spring onions.