Veggie Spring Rolls

Veggie spring rolls are a tasty treat made with crisp spring roll wrappers and fresh vegetables. They are great as a snack or appetizer because they are light and tasty.

Ingredients:

• 1 pack spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon sriracha sauce optional
• Oil for frying

Instructions:

Put cabbage, carrots, bean sprouts, bell pepper, cilantro, mint, and basil in a large bowl

Soy sauce, rice vinegar, sesame oil, garlic, ginger, and sriracha sauce if using should all be mixed together in a small bowl using a whisk

Toss the vegetables with the sauce until everything is well mixed

Set the spring roll wrapper down on a clean surface

On the bottom third of the wrapper, spread out about 2 tablespoons of the vegetable filling

Put the filling in the middle of the wrapper and fold the bottom over it

Then fold the sides in and roll it up tightly

In order to seal the roll, run water along the top edge of the newspaper

Do it again with the rest of the filling and wrappers

In a large pan or deep fryer, heat the oil to 350F 175C

Fry the spring rolls one at a time for two to three minutes, or until they are golden brown and crispy

Take it out of the oil and let it drain on paper towels

Serve hot with any dipping sauce you like