Vegan Spring Rolls

Ingredients

• 3 cups of shredded cabbage
• 1 cup of grated carrots
• 1/2 cup of finely chopped green onion
• 1/4 cup of fresh cilantro, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1/4 teaspoon of red pepper flakes
• 1 tablespoon of vegetable oil
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 package of spring roll wrappers
• 1/4 cup of water, for sealing the spring rolls
• 1/4 cup of peanut sauce, for dipping

Directions

1. In a large bowl, combine the cabbage, carrots, green onion, cilantro, garlic, ginger, red pepper flakes, vegetable oil, soy sauce, and rice vinegar.
2. Stir until everything is combined.
3. Lay out a spring roll wrapper on a flat surface.
4. Spoon about 1/4 cup of the vegetable mixture onto the spring roll wrapper.
5. Fold the wrapper in half, tucking the sides in as you go.
6. Roll the wrapper up and seal the edges with a bit of water.
7. Repeat with the remaining wrappers and filling.
8. Heat a tablespoon of oil in a large skillet over medium-high heat.
9. Add the spring rolls and cook for about 3 minutes, turning occasionally, until golden brown and crispy.
10. Serve with peanut sauce for dipping.

Interesting Facts

• Spring rolls originated in China and have become popular in many parts of the world.
• Vegetables are the most common filling for spring rolls, but they can also be filled with meat or seafood.
• Spring rolls can be served as an appetizer, snack, or main dish.