Vegetable Spring Rolls

I like my Spring Rolls to be minimal and full of flavor, so no noodles or poultry, just a few veggies packaged with nutrients and flavor.

Ingredients

• 3 TBSP Sesame Oil
• 6 cups shredded cabbage
• 3 Cup peeled carrot, coarsely grated
• 1 ½ Cup scallions (green onions) sliced
• 1 TBSP Soy Sauce
• Salt/Pepper to Taste
• 1 TBSP Water
• 2 TBP Corn Flour
• Oil for Frying
• Sweet Chili Sauce

Directions

• Heat a wok over high heat until hot, add sesame oil, and swirl to coat
• Add onions, garlic, carrots, and cabbage. Stir fry for 3 – 4 minutes until veggies are soft
• Add 1 TBSP of Soy Sauce, salt/pepper to your liking, and mix
• Set mixture aside to cool down
• In a bowl mix 2 TSP of Corn flour w/ 1 TBSP of Water and set aside
• Once the mixture has cooled down, spoon the mixture in the wrapper, and roll, folding the edges to enclose the filling. Brush the edges with the corn flour/water to mixture to stick
• Fry in oil and serve with Sweet Chili Sauce

Tip: Cover the Spring Rolls with a tea towel or kitchen towel to keep them from dying out while you roll.