Crispy Vegetable Spring Rolls

Shred cabbage, carrots, and mushrooms into very fine strips.

Quickly sauté the vegetables with soy sauce, ginger, and a touch of sesame oil.

Lay a spring roll wrapper flat and place a spoonful of filling near one corner.

Fold the sides in and roll tightly, sealing the edge with a bit of water or egg wash.

Heat oil in a wok or deep fryer to 180°C.

Deep-fry the rolls until they are uniformely golden brown and crispy.

Drain on paper towels and serve with sweet chili or plum sauce.