– In a large bowl, combine shredded cabbage and shredded carrots.
– Add a small pinch of salt to the vegetables and mix well. The salt will help soften the vegetables slightly.
2. **Assemble the Rolls:**
– Soften the rice paper or spring roll wrappers by dipping them in warm water for a few seconds.
– Lay the softened wrapper on a flat surface.
– Place a small amount of the vegetable mixture near the bottom of the wrapper.
– Fold the sides inwards and then roll tightly from the bottom to create a neat roll.
3. **Cook the Rolls:**
– Heat some oil in a frying pan over medium heat.
– Fry the rolls until they are golden brown and crispy on all sides, turning as needed.
– If you prefer a healthier option, you can brush the rolls with a little oil and bake them in a preheated oven at 200°C (400°F) for about 20 minutes, or until golden and crispy.
4. **Serve:**
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