2. Vegetable Spring Rolls
Ingredients:
Spring roll wrappers (12–15 pieces; square, about 7–8 inches)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced mushrooms (shiitake or button)
1/2 cup julienned bell pepper
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil (optional)
Salt & pepper to taste
1 tbsp vegetable oil (for stir-frying)
Vegetable oil for deep frying
1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)
