Stuffed vegetables and leaf rolls
Spring rolls are a practical Chinese snack made by wrapping leftover vegetables in thin wrappers and frying them. Chili sauce makes them a satisfying late-night snack.
Sauté the garlic cloves, then add the cabbage, carrot, and mushrooms. Sauté with the soy sauce for 5 minutes, then let cool.
Place 1 spoonful of filling along the edge of each wrapper and roll tightly. Moisten the edge with water to seal.
Fry the rolls in hot cooking oil until golden on all sides, then transfer to paper towels.
Serve the rolls hot with chili sauce.
Seal the ends of the rolls firmly with water before frying; a loosely sealed roll may open in the oil and spill its filling. Allergen: contains wheat (gluten).
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