Ingredients

For the Filling:

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1/2 cup bean sprouts (optional)
• 1/2 cup cooked chicken, shrimp, or tofu (optional)
• 2 green onions, finely sliced
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing rolls)

For the Wrapper:

• 15-20 spring roll wrappers (store-bought or homemade)

For Frying:

• Vegetable oil for deep frying

For Serving:

• Sweet chili sauce or soy sauce for dipping

Instructions

1. Prepare the Filling

   • Heat vegetable oil in a large skillet or wok over medium-high heat.
   • Add minced garlic and sauté for 30 seconds until fragrant.
   • Add shredded cabbage, carrot, and bean sprouts (if using). Stir-fry for 3-4 minutes until softened.
   • Add cooked chicken, shrimp, or tofu if desired, and toss to combine.
   • Stir in soy sauce, sesame oil, and black pepper. Cook for another 1-2 minutes.
   • Remove from heat and let the filling cool.

2. Assemble the Spring Rolls

   • Lay a spring roll wrapper on a clean surface with one corner pointing toward you.
   • Place about 2 tablespoons of the filling near the corner closest to you.
   • Fold the corner over the filling, tucking it in snugly.
   • Fold the sides inward to seal the edges, then roll tightly away from you.
   • Brush the top corner with cornstarch-water mixture to seal the roll. Repeat with remaining wrappers and filling.

3. Fry the Spring Rolls

   • Heat vegetable oil in a deep pan to 350°F (180°C).
   • Carefully lower spring rolls into the hot oil, a few at a time, and fry for 3-4 minutes until golden brown and crisp.
   • Remove with a slotted spoon and drain on paper towels.

4. Serve

   • Serve hot with sweet chili sauce or soy sauce for dipping.