Crispy Vegetable Spring Rolls
Ingredients
- 2 tablespoons olive oil
- 1 clove of garlic
- 1/2 cup bean sprouts
- 1 cup shredded eggplant
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1 small spring onion
- 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 on a warm pan with 2 tablespoons of olive oil until nice and soft.
Use 3-4 round flour wrappers, use the traditional thin ones or thicker ones. Dip the wrappers into a bowl of water so they get soft and workable. Be careful so they're not breaking.
Place the wrappers down flat on a plate. Add your favorite filling on top. Be careful not to add too much filling. Wrap them together.
Add some olive oil in a small sauce pan that fits the size of the spring rolls. Fry the rolls in some hot oil until they are light brown and crispy.
Serve the vegetable rolls with your own homemade dip or serve with soy sauce or sweet chili sauce.
