Vegetable Spring Rolls & Dipping Sauce

I created this recipe after MANY attempts at creating a cabbage based spring roll. I serve it with purchased sweet chili sauce, or with this sauce I requested from a friend who owns a Chinese restaurant.

• Ready In: 1 hr
• Serves: 16

Ingredients

• For the Spring rolls

• 1 (10 ounce) bag  angel hair cabbage
• 1⁄4 cup yellow onion, chopped
• 1⁄2 cup carrot, shredded
• 1  tablespoon fresh ginger, minced
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 (12 ounce) package  spring rolls or 1 (12 ounce) package lumpia skins

• For Dipping Sauce

• 1  cup water
• 1  garlic clove, minced
• 1  dried red pepper, chopped
• 2  tablespoons sugar
• 2  tablespoons fish sauce
• 2  green onions, chopped
• 1⁄2 teaspoon sesame seeds, toasted

Directions

1. For Rolls: Mix all ingredients in a large bowl. If you let it sit for a few minutes, the salt will cause the cabbage to be easier to roll in the wrappers.
2. Assemble the rolls. I prefer to use half a wrapper to make small spring rolls. I use about 1/3 cup mixture for a whole wrapper. Refer to the spring roll wrapper for assembly.
3. To cook, deep fry in about 3 inches of oil at 375°F for 3 minutes.
4. Drain on paper towels.
5. For sauce: Mix all ingredients. Let sit for a few minute to allow flavors age. or use your favorite dipping sauce.