Ingredients:

  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup finely chopped cabbage
  • 1 cup cooked shrimp, chopped (or tofu for a vegetarian option)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (or mushroom sauce for vegetarian)
  • 1 teaspoon sesame oil
  • 12 spring roll wrappers (approximately 8 inches/20 cm in diameter)
  • 1 egg, beaten (for sealing)
  • Vegetable oil for deep frying

Instructions:

  1. In a mixing bowl, combine shredded carrots, bean sprouts, chopped cabbage, shrimp/tofu, green onions, and minced garlic.
  2. Add in soy sauce, oyster sauce, and sesame oil. Mix well.
  3. Cover the mixture and refrigerate for about 30 minutes to allow flavors to meld.
  4. Lay a spring roll wrapper on a clean work surface with a corner pointing toward you.
  5. Place 2 tablespoons of filling near the corner closest to you.
  6. Fold the corner over the filling, then roll tightly once. Fold in side corners and continue rolling to seal. Brush edges with beaten egg to secure.
  7. Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
  8. Carefully add spring rolls in batches. Fry until golden brown, about 3-4 minutes.
  9. Use a slotted spoon to transfer to a cooling rack lined with paper towels.
  10. Enjoy hot with your favorite dipping sauce.