Spring Roll Wrappers with Filling

Ingredients

• 8 sheets spring roll wrappers
• 2 cups cabbage
• 1 medium tomato
• 1 medium onion
• 3 tbsp vegetable oil
• ½ tsp salt

Instructions

1. 1

   Thinly slice the 1 onion and 2 cups cabbage; dice the 1 tomato. Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat.

2. 2

   Add the onion and cabbage to the skillet. Cook, stirring, until the cabbage is wilted and the onion is translucent, about 5 minutes.

3. 3

   Stir in the diced tomato and 0.5 tsp salt. Cook until the tomato softens and releases its juices, about 2 minutes. Remove from heat and let cool slightly.

4. 4

   Lay one spring roll wrapper on a clean surface. Place about 2 tbsp of filling in the center. Fold the bottom over the filling, fold in the sides, and roll tightly. Seal the edge with a dab of water.

5. 5

   Heat the remaining 2 tbsp oil in a clean skillet over medium heat. Fry the rolls in batches, seam-side down, until golden and crispy on all sides, about 2-3 minutes per side. Drain on paper towels and serve warm.

Tools you’ll need

• Large skillet
• Cutting board
• Knife
• Paper towels

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