Griff's Kitchen

Ingredients

Spring Roll Wrappers

Green Cabbage

Carrot

Soy Sauce

Black Pepper

Vegetable Oil

1 Egg White

Procedure

1. Remove the core from the bottom of the cabbage

2. Cut cabbage in half and place it on the flat side

3. Shave the cabbage into thin strips using a very sharp knife

4. Julienne the carrot

5. In a bowl combine the cabbage and carrots with a small amount of oil – (just enough to coat the veggies lightly)

6. Sauté the cabbage and carrots in a large pan until cabbage is translucent – (Soy Sauce and Black Pepper to taste)

7. Seperate the desired amount of Spring Roll wrapper sheets and lightly flour an adequate workspace for rolling

8. Place wrapper with one of the points facing you – (should look like a diamond…not a square)

9. Place a liberal amount of cabbage and carrots on the sheet a few inches above the point closest to your body

10. Roll, tightly until you reach the midpoint of the sheet and then fold the right and left points inward

11. Finish by brushing the top point with egg white and then rolling until tightly closed

12. Cook by brushing with vegetable oil and baking at 425ºF or deep fry in vegetable oil

Source: I used my Ninja skills to get this recipe from one of my favourite Asian restaurants…That is all I can say

This is a restaurant recipe and will make 30-40 Spring Rolls with a large Cabbage, so feel free to scale it down.