Vegetable Spring Rolls
Ingredients
- 2 tablespoon olive oil⠀
- 1 clove of garlic⠀
- 1/2 cup of bean sprouts⠀
- 1 cup of shredded eggplant⠀
- 1 cup of shredded cabbage⠀
- 1 cup of shredded carrot⠀
- 1 small spring onion, chopped⠀
- 1/2 tablespoon salt + 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
Cook 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 gets soft and workable
Be careful so they're not breaking
Place the wrappers down flat on a plate
Add you favorite filling on top
Be careful not to add too much filling
Wrap them together
Add some olive oil in a small sauce pan (it needs to fit 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