Ingredients:
- 12 spring roll wrappers
- 2 cups finely chopped green cabbage
- 1/2 cup carrot shreds (use a peeler to create short shreds)
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped sweet onion (such as Vidalia)
- 2 cloves garlic, minced
- 1 Tbsp low-sodium soy sauce or Bragg’s Amino Acids
- 1 Tbsp sesame oil
- 1 tsp ginger paste
- Pinch of finely ground black pepper
- 2 Tbsp olive or canola oil
- 1/2 cup low-sodium vegetable stock or broth
Instructions:
1. Heat up the olive or canola oil in a pan over medium heat. Add the garlic and onions, and cook for about 3 minutes or until the onions are translucent.
2. Add the cabbage, carrots, bell pepper and veggie stock. Bring to a simmer and cook for about 5 minutes to reduce liquid and veggies begin to wilt.
3. Add the soy sauce (or Bragg’s Aminos), sesame oil, ginger paste, and pepper to taste. Mix everything together and let it cook for another 2-3 minutes.
4. Once the veggies have cooked, turn off the heat and let the mixture cool.
5. To assemble spring rolls, take one wrapper and soak it in water for about 10 seconds. Then place it on a clean, flat surface.
6. Add about 2 tablespoons of the veggie mixture onto the wrapper, folding in the sides and rolling it up tightly into a cylinder shape.
7. Repeat the process until all the spring roll wrappers are filled.
8. In a pan, heat up a little olive oil on medium heat. Add the spring rolls and cook until they are golden brown, turning them as needed to cook evenly.
9. Serve hot with your favorite dipping sauce and enjoy!
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