Vegetarian Spring Rolls

I love Vietnamese food and especially spring rolls but I found it hard to find vegetarian recipes. They are surprisingly easy to make and definitely worth giving it a try. They are wonderful as a side to a bowl of noodles or simply to munch on.

Ingredients:
2 Cups of Cabbage shredded
2 Carrots grated
3 Spring Onions chopped
1 Cup of Bean Sprouts
1 Tbsp Olive Oil
1 Tbsp Soy Sauce
1 Tsp Sesame Oil
1 Tsp Vinegar
Pinch of Salt
8 Spring Roll Wrappers
1 tbsp of Flour
Water
Oil for frying

Method:
1. In a large hot pan add one tbsp of olive oil and your veggies.
2. Cook the vegetables for a few minutes until the start to soften.
3. Add the soy sauce and vinegar to the veggies. Also add a pinch of salt – no more than a pinch! There is already salt in the soy sauce.
4. Cook for a few more minutes until the vegetables have softened. Remove from the heat and let if cool completely.
5. On a plate, place your spring roll wrappers and cover with a damp towel.
6. In a small bowl mix one tablespoon of flour with a little water to make a paste. This will seal the spring rolls after they are rolled.
7. When you are ready take one spring roll wrapper and place on a clean flat surface. Place the sheet vertically so that you have a diamond shape on the surface in front of you. 
8. Towards the lower half of the wrapper add a spoonful of the veggies. Bring the bottom of the wrapper up and over the veggies and roll once. Bring in the sides of the wrapper and roll until you have a little edge remaining at the top. 
9. Brush the unsealed edge of the wrapper with the flour paste and roll to seal it. Repeat this process until all the veggies have been used. 
10. As you make more keep the spring rolls covered with a damp cloth.
11. In a large pan heat enough oil to shallow fry the spring rolls. When the oil is hot add the spring rolls carefully.
12. Cook on each side for a few minutes (3-4 mins) until they are golden brown on each side. They are ready to serve!