Prep. Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings
• 2 ½ cups shredded cabbage
• 3/4 cups carrots, julienned
• 3 cups bean sprouts, cleaned
• 2 tbsps. chopped green onions
• 2 tsps. minced garlic
• 1 tsp. minced ginger
• 1 tsp. sesame oil
• 1 ½ tbsp. soy sauce
• ⅓ tsp. ground black pepper
• spring roll wrappers
• 1 egg, beaten
• 3 cups cooking oil
- Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
- When the oil becomes hot, saute the garlic and ginger.
- Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
- Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
- Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
- Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
- Meanwhile, heat the cooking oil in a deep cooking pot.
- When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
- Remove the fried spring rolls from the pot and place in a plate lined with paper towel.
- Serve with your favorite spring roll dipping sauce. Share and enjoy!