Fried Spring Rolls

Ingredients

• 12 sheets spring roll wrappers
• 2 cups cabbage
• 1 medium carrot
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons soy sauce
• 3 cups vegetable oil
• ½ teaspoon salt

Instructions

1. 1

   Finely shred the 2 cups cabbage, grate the 1 carrot, and thinly slice the 1 onion. Mince the 2 garlic cloves.

2. 2

   Heat 1 tbsp of the vegetable oil in a large skillet over medium heat. Add the onion and garlic, cook until soft and fragrant, about 2 minutes.

3. 3

   Add the cabbage and carrot, stir-fry until wilted, about 3-4 minutes. Season with 2 tbsp soy sauce and 0.5 tsp salt. Remove from heat and let cool slightly.

4. 4

   Place a spring roll wrapper on a clean surface with a corner facing you. Spoon about 2 tbsp of filling onto the lower third. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a little water.

5. 5

   In a deep pot, heat the remaining vegetable oil to 350°F (175°C). Carefully add 3-4 rolls at a time, fry until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

6. 6

   Repeat with remaining rolls. Serve hot with your favorite dipping sauce.

Tools you’ll need

• Large skillet
• Deep pot
• Tongs
• Paper towels

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