Ingredients:
1 cup shredded cabbage
1 cup shredded carrots
1 tablespoon salt
1/2 cup cooked chicken or shrimp (optional)
1 tablespoon soy sauce
1 tablespoon sesame oil
10 rice paper wrappers
1 egg (for egg wash)
1 tablespoon vegetable oil (for brushing)
Instructions:
Prepare the Vegetables: In a large bowl, combine the shredded cabbage and carrots. Add 1 tablespoon of salt and mix well. Let the vegetables sit for 5-10 minutes, then squeeze out any excess water.
Season the Filling: Add the soy sauce and sesame oil to the vegetables. If using cooked chicken or shrimp, mix them into the vegetable filling.
Wrap the Spring Rolls:
Soak a rice paper wrapper in warm water for 10-15 seconds until it softens.
Place about 2 tablespoons of the vegetable mixture onto the center of the wrapper.
Fold the sides inward and roll tightly to form a spring roll.
Repeat the process with the remaining wrappers and filling.
Brush with Egg Wash and Oil: Beat the egg and brush a thin layer of egg wash over the spring rolls. Then, lightly brush them with vegetable oil.
Bake or Pan-Fry:
To Bake: Preheat your oven to 200°C (400°F). Place the spring rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden and crispy.
To Pan-Fry: Heat a little oil in a pan over medium heat. Fry the spring rolls, turning occasionally, until they are golden and crisp on all sides.
Serve: Serve the spring rolls with a dipping sauce like soy sauce, sweet chili sauce, or hoisin sauce.
Enjoy your delicious homemade spring rolls!