Spring Rolls Veg

🔥 Prep

• Take out the 8 spring roll wrappers and keep them covered with a damp cloth to prevent drying.
• Peel and grate the 1 carrot into thin strips.
• Shred the 80 g cabbage finely.
• Remove seeds and finely chop the 0.5 capsicum (about half a pepper).
• In a small bowl, measure 1 tsp soy sauce, 0.5 tsp black pepper, and 0.75 tsp salt; stir to combine.

🔥 Cook

• 1. Heat a wok or skillet over medium-high heat and add a splash of oil.
• 2. Add the grated carrot, shredded cabbage, and chopped capsicum to the wok. Stir‑fry the vegetables for 2 minutes until they are just tender but still crisp.
• 3. Add the measured soy sauce, black pepper, and salt mixture to the wok. Toss to coat the vegetables evenly and cook for another 1 minute until the liquid evaporates and the filling is dry. Remove from heat and let the filling cool completely.
• 4. Place a spring roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Spoon about 1½ tablespoons of the cooled vegetable filling near the bottom corner.
• 5. Fold the bottom corner over the filling, then fold the left and right corners inward, and roll tightly upward to seal the roll.
• 6. Heat the remaining oil in a deep pan or wok over medium-high heat until it reaches 180 °C (or a small piece of wrapper sizzles immediately).
• 7. Gently slide the rolled spring rolls into the hot oil, frying them for 3‑4 minutes until golden brown and crispy, turning occasionally for even cooking.
• 8. Using a slotted spoon, remove the spring rolls and let them drain on paper towels.

🔥 Serve

• Arrange the hot spring rolls on a serving platter.
• Serve with soy sauce, chili sauce, or a sweet‑and‑sour dip on the side.
• Garnish with finely sliced spring onions or fresh cilantro if desired.
• Enjoy immediately while crispy.