Vegetable Spring Roll

📝 Ingredients

• 2 1/2 cups shredded cabbage
• 3/4 cups carrots (julienned)
• 3 cups bean sprouts (cleaned)
• 2 tablespoons chopped green onions
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• 1 1/2 tablespoon soy sauce
• 1/3 teaspoon ground black pepper
• spring roll wrappers
• 1 egg (beaten)
• 3 cups Cooking oil

👨‍🍳 Instructions

1. 1Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
2. 2When the oil becomes hot, saute the garlic and ginger.
3. 3Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
4. 4Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
5. 5Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
6. 6Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
7. 7Meanwhile, heat the cooking oil in a deep cooking pot.
8. 8When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
9. 9Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
10. 10Remove the fried spring rolls from the pot and place in a plate lined with paper towel.
11. 11Serve with your favorite spring roll dipping sauce.
12. 12Share and enjoy!