Vegetable Spring Rolls with Leftover Veggies
Ingredients
- 1 tablespoon oil
- 2 tbsp spring onions
- 1 clove of garlic
- 1 cup of shredded eggplant
- 1 cup of shredded cabbage
- 1 cup of shredded carrot
- 1 small spring onion, chopped
- 1/2 tablespoon salt and pepper
- 3-4 round flour wrappers
Preparation
Use any leftover vegetables such as cabbage, carrots, and eggplant.
Finely chop all the vegetables.
Cook the chopped vegetables on a warm pan.
Soak 3-4 round flour wrappers in a bowl of water.
Place the filling in the wrappers and wrap them.
Fry the wrapped rolls in oil.
Serve with a dip or sweet chili sauce.
