Spring rolls are a practical Chinese snack made by wrapping leftover vegetables from the fridge in thin wrappers and frying them. The chili sauce turns them into a satisfying late-night bite.
Sauté the garlic cloves, add the cabbage, carrot and mushroom, cook with the soy sauce for 5 minutes, then let the mixture cool.
Place a spoonful of filling at the edge of each wrapper, roll tightly and seal the end by moistening it with water.
Fry the rolls in hot vegetable oil until golden on all sides, then drain on paper towels.
Serve the rolls hot with the chili sauce.
Seal the ends of the rolls well with water before frying; a loosely closed roll will burst open in the oil and spill the filling. Allergens: contains wheat (gluten).
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