Vegetable Spring Roll Wraps

• Spring Roll Wrappers(12)
• Cabbage(300 g)
• Carrot(2)
• Mushroom(200 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(4 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Thinly shred {Cabbage}, julienne {Carrot}, finely slice {Mushroom} and {Spring Onion}, and mince {Garlic}.

   ~15 min

2. 2

   Heat {Vegetable oil} in a large pan over medium-high heat. Add the sliced vegetables, {Ginger}, and {Garlic}, then stir-fry until the cabbage is wilted and the mushrooms are tender. Stir in {Soy sauce} and {Sesame oil}, then cook until the filling looks fairly dry.

   ~8 min

3. 3

   Transfer the filling to a tray or plate and let it cool for 5 minutes so the wrappers stay crisp. Meanwhile, stir together {Soy sauce}, {Rice Vinegar}, and {Honey} for the dipping sauce.

   ~5 min

4. 4

   Lay out the {Spring Roll Wrappers}. Spoon the vegetable filling onto each wrapper, fold in the sides, and roll into tight wraps. Seal the edge with a little water.

   ~5 min

5. 5

   Wipe out the pan and heat the remaining {Vegetable oil} over medium heat. Cook the wraps in batches, turning until all sides are golden and crisp.

   ~10 min

6. 6

   Serve the wraps hot with the dipping sauce and a scattering of {Sesame seeds}.