Ingredients (makes 8-10 rolls):

• For the filling:
  • 2 cups shredded cabbage
  • 1 cup grated carrots
  • 1/2 cup thinly sliced bell peppers (red, yellow, or green)
  • 1/2 cup thinly sliced mushrooms (optional)
  • 1/2 cup bean sprouts (optional)
  • 2-3 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • Salt to taste
• For the wrappers:
  • 8-10 spring roll wrappers (store-bought or homemade)
• For sealing:
  • 2 tablespoons all-purpose flour mixed with 3 tablespoons water (to make a paste)
• For frying:
  • Vegetable oil for deep-frying
  • 

Instructions

1. Prepare the filling:
   • Heat sesame oil in a pan over medium heat.
   • Sauté the minced garlic until fragrant.
   • Add shredded cabbage, carrots, bell peppers, mushrooms, and bean sprouts.
   • Stir-fry for 3-4 minutes or until the vegetables are slightly softened but still crisp.
   • Add soy sauce, black pepper, and salt. Mix well.
   • Remove from heat and let the filling cool.
2. Assemble the spring rolls:
   • Lay a spring roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape).
   • Place 2-3 tablespoons of the filling near the bottom corner.
   • Fold the bottom corner over the filling, then fold in the sides.
   • Roll tightly toward the top corner.
   • Seal the edge with the flour-water paste.
3. Fry the rolls:
   • Heat oil in a deep pan or wok over medium-high heat.
   • Fry the spring rolls in small batches until golden brown and crisp, about 2-3 minutes.
   • Remove and drain on paper towels to absorb excess oil.
4. Serve:
   • Serve hot with sweet chili sauce, soy sauce, or any dipping sauce of your choice.

Enjoy your crispy and delicious vegetable spring roll