Vegetable Spring Rolls

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the chopped onion and grated ginger to the pan and sauté for 2-3 minutes until the onion becomes translucent.

3. 3

   Add the shredded cabbage and grated carrot to the pan. Stir-fry for another 3-4 minutes until the vegetables are slightly tender.

4. 4

   Pour the soy sauce over the vegetables and mix well to combine. Cook for an additional 1-2 minutes.

5. 5

   Remove the pan from heat and let the vegetable mixture cool slightly.

6. 6

   Lay out a spring roll wrapper on a clean surface. Place a small amount of the vegetable mixture in the center of the wrapper.

7. 7

   Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling.

8. 8

   Heat a little more vegetable oil in a pan over medium heat. Fry the spring rolls in batches until they are golden brown and crispy, about 2-3 minutes per side.

9. 9

   Remove the spring rolls from the pan and drain on paper towels.

10. 10

    Serve the vegetable spring rolls warm with your favorite dipping sauce.