Vegetable Spring Rolls

🔥 Prep

• Shred the 1 cup cabbage into thin strips.
• Grate the 0.5 cup carrot using a medium grater.
• Dice the 1 onion finely.
• Measure out 2 tbsp oil and 1 tbsp soy sauce into separate small bowls.
• Lay out the 6 spring roll wrappers on a clean surface, covering them with a damp cloth to prevent drying.

🔥 Cook

• 1. Heat the 2 tbsp oil in a large skillet over medium-high heat until shimmering.
• 2. Add the diced onion and sauté for 2 minutes until translucent.
• 3. Add the shredded cabbage and grated carrot, stirring continuously for 3-4 minutes until slightly softened but still crisp.
• 4. Pour in the 1 tbsp soy sauce, toss to coat, and cook for another 1 minute over medium heat.
• 5. Remove the skillet from heat and transfer the vegetable mixture to a bowl; let it cool to room temperature (about 5 minutes).
• 6. Place a spring roll wrapper on a flat surface with one corner pointing toward you (diamond shape).
• 7. Spoon roughly 2 tablespoons of the cooled filling onto the lower third of the wrapper.
• 8. Fold the bottom corner over the filling, then fold in the left and right corners, and roll tightly upward to seal; dab a little water on the final edge to secure.
• 9. Repeat with the remaining wrappers and filling to make 6 rolls.
• 10. Heat a clean skillet or deep pot with enough oil for shallow frying over medium heat until the oil reaches ≈350°F (175°C) (you can test with a drop of water – it should sizzle).
• 11. Fry the spring rolls in batches, turning occasionally, for 3-4 minutes per side until golden brown and crispy.
• 12. Use a slotted spoon to transfer the rolls to a plate lined with paper towels to drain excess oil; let rest 2 minutes before serving.

🔥 Serve

• Arrange the hot vegetable spring rolls on a platter with a small bowl of sweet chili sauce or soy‑vinegar dipping sauce.
• Garnish with freshly chopped cilantro and lime wedges for a bright finish.
• Serve alongside a light cucumber salad or steamed jasmine rice for a complete meal.