Ingredients

• 2 cups finely chopped cabbage
• 1 cup grated carrots
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Spring roll wrappers
• Oil for frying

Instructions

1. In a large skillet, heat the sesame oil over medium heat.
2. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Stir in the chopped cabbage and grated carrots. Cook for about 5 to 7 minutes, until the vegetables are tender yet crisp.
4. Pour in the soy sauce, season with salt and pepper, and cook for another 2 minutes, allowing the flavors to meld. Remove from heat and let the mixture cool.
5. Once cool, place a spoonful of the filling into the center of each spring roll wrapper. Fold the sides over the filling and roll tightly from the bottom up. Seal the edges with a dab of water.
6. Heat oil in a frying pan over medium heat. Fry the spring rolls in batches until they are golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.
7. Serve hot with your favorite dipping sauce!