Vegetable Spring Rolls
Ingredients:
1 pack spring roll wrappers (40 pcs, found frozen in Asian supermarkets)
Small head of cabbage or half a large one
3 large carrots
6 spring onions
1 small bell pepper
2 garlic cloves
2 tbsp low-sodium soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
Black pepper to taste
Oil for frying
Instructions:
Thinly slice the cabbage, grate the carrots, and finely chop the bell pepper and spring onions.
Cook the Filling:
Heat some oil in a large pan. Sauté the spring onions for 1 minute.
Add the carrots and cabbage, and cook for a few minutes.
Add a little more oil along with garlic and bell pepper. Sauté for 1-2 more minutes.
Stir in both soy sauces, rice vinegar, and black pepper. Mix well and turn off the heat.
Add sesame oil to the vegetable mixture and let it cool before assembling the spring rolls.
Assemble the Spring Rolls:
Take one spring roll wrapper at a time.
Place 3 tablespoons of filling in one corner.
Roll the wrapper over the filling, fold both sides in, and continue rolling tightly.
Dab the edges of the wrapper with water to seal.
Place the roll seam-side down on a plate and repeat with the remaining wrappers.
Cook the Spring Rolls:
Lightly brush the rolls with oil.
Air fryer: Bake for 8 minutes at 200°C.
Oven: Bake for 10-15 minutes at 200°C.
If cooking from frozen, add a few extra minutes to the baking time.