Crispy Vegetable Spring Rolls
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic
- 1/2 cup bean sprouts
- 1 cup shredded eggplant
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1 small spring onion, chopped
- 1/2 tablespoon salt and pepper
- 3-4 round flour wrappers
- oil for frying
Preparation
Finely chop all the vegetables you want to use and cook them in a warm pan with 2 tablespoons of olive oil until nice and soft.
Use 3-4 round flour wrappers, either traditional thin ones or thicker ones. Dip the wrappers into a bowl of water to make them soft and workable, being careful not to break them.
Place the wrappers flat on a plate. Add your favorite filling on top, being careful not to add too much, and wrap them together.
Add some olive oil to a small saucepan that fits the size of the spring rolls. Fry the rolls in hot oil until they are light brown and crispy.
Serve the vegetable rolls with your own homemade dip or with soy sauce or sweet chili sauce.
