Spring Rolls Recipe
Crispy egg roll stuffed with vegetable served with plum sauce.
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Ingredients
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Wrapping
Filling
Dipping sauce
Method
Filling preparation
- 1
In a large bowl, combine shredded cabbage, shredded carrots, and bean sprouts. Add sliced green onions, minced garlic, and grated ginger.
- 2
Stir in soy sauce and sesame oil; season with salt and pepper. Toss to coat evenly and let marinate 5–10 minutes.
Rolling and assembling
- 3
Place one egg roll wrapper on a clean, dry surface with a corner facing you. Spoon about 2 tablespoons of filling onto the lower third of the wrapper.
- 4
Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the opposite corner, sealing the edge with a small dab of water.
Cooking
- 5
Serving
- 6
Drain on paper towels and serve hot with plum sauce on the side for dipping.
