★Ingredients
1 medium carrot, shredded
1 cup shredded cabbage
1/2 teaspoon salt
Rice paper wrappers (spring roll wrappers)
1 tablespoon vegetable oil (for cooking)
2 eggs, beaten
★Instructions
- Prepare the Filling:
In a bowl, combine shredded cabbage and carrots.
Sprinkle salt over the vegetables and mix well.
Let the mixture sit for 5-10 minutes to allow the vegetables to soften and release moisture. Squeeze out any excess liquid.
- Prepare the Wrappers:
Dip each rice paper wrapper in warm water for a few seconds to soften.
Place a small portion of the cabbage-carrot mixture in the center of each wrapper.
- Roll the Spring Rolls:
Fold the sides of the wrapper over the filling, then roll up tightly to seal the roll.
- Coat and Cook:
Heat a non-stick pan over medium heat and add a small amount of oil.
Dip each roll in beaten eggs to coat them.
Fry the rolls in the pan, turning occasionally, until golden brown on all sides.
Serve:
Serve the rolls warm, with a dipping sauce of your choice.
Enjoy!