1 teaspoon sesame oil
Salt and pepper to taste
For the Spring Rolls:
20 spring roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Instructions
1. Prepare the Filling:
In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the cabbage, carrots, bean sprouts, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
If using, add the cooked chicken or shrimp and stir to combine.
Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well and cook for another 2 minutes.
Remove the filling from the heat and let it cool completely.
2. Assemble the Spring Rolls:
Lay a spring roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).
Place about 2 tablespoons of the filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
Brush a bit of the beaten egg on the top corner to seal the roll.
Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls:
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Carefully add the spring rolls in batches, making sure not to overcrowd the pot.
Continue Reading in next page
