Crispy Vegetable Spring Rolls

Ingredients

• 8 sheets spring roll wrappers
• 2 cups green cabbage, shredded
• 1 medium carrot carrots, cut into thin matchsticks
• 2 stalks green onions, sliced thin
• 2 tablespoons soy sauce
• 2 tablespoons neutral oil for pan-frying

Instructions

1. 1

   Place the shredded cabbage, carrot matchsticks, and sliced green onions in a medium bowl.

2. 2

   Pour 2 tablespoons of soy sauce over the vegetables and stir with a spoon until evenly coated, about 30 seconds.

3. 3

   Lay one spring roll wrapper on a clean, dry cutting board with one corner pointing toward you, like a diamond shape.

4. 4

   Spoon about 2 tablespoons of the vegetable filling onto the center of the wrapper, keeping it 1 inch away from all edges so there's room to seal.

5. 5

   Fold the bottom corner of the wrapper up and over the filling, rolling it away from you once until the filling is covered.

6. 6

   Fold the left and right corners inward toward the center, like you are closing the sides of an envelope.

7. 7

   Roll the bundle away from you toward the top corner, pulling gently to tighten, then seal the final edge by wetting it with a wet fingertip and pressing it closed.

8. 8

   Place the finished roll seam-side down on a plate and repeat with the remaining 7 wrappers and filling.

9. 9

   Pour 2 tablespoons of neutral oil into a 10-inch skillet and set it over medium-high heat for about 90 seconds, until the oil shimmers and slides quickly when you tilt the pan.

10. 10

    Carefully place 4 spring rolls seam-side down in the hot oil, leaving space between each one so they do not touch.

11. 11

    Cook without moving them for 2 to 3 minutes, until the bottom is golden brown and looks like the color of warm honey.

12. 12

    Using tongs or a spatula, flip each roll carefully and cook the other side for 2 minutes, until it is also golden brown.

13. 13

    Transfer the cooked rolls to a clean plate lined with paper towels and repeat with the remaining 4 rolls.

14. 14

    Arrange all 8 spring rolls on a serving plate and serve warm with soy sauce for dipping, or make a dipping sauce by mixing equal parts soy sauce and rice vinegar if you have it.

Tools you’ll need

• 10-inch skillet
• medium mixing bowl
• spoon
• cutting board
• tongs or spatula
• paper towels
• small bowl for dipping sauce (optional)

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