Discover the delightful combination of cabbage and carrots that makes a perfect filling for crispy spring rolls. This recipe is simple to prepare and brimming with fresh flavors, making it an ideal appetizer or snack for any occasion.
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
In a large skillet, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Stir in the chopped cabbage and grated carrots. Cook for about 5 to 7 minutes, until the vegetables are tender yet crisp.
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.
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.
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.
