Preparation Steps

• In a large bowl, combine the shredded cabbage, grated carrot, and bean sprouts.
• Add soy sauce to the vegetable mixture and toss well to combine.
• Place a spring roll wrapper on a clean surface. Add 2 tablespoons of the vegetable mixture to the center.
• Roll the wrapper tightly around the filling, folding in the sides to seal. Repeat with the remaining wrappers and filling.
• Heat vegetable oil in a large skillet over medium-high heat. Fry the rolls in batches until golden brown, about 2-3 minutes per side.
• Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.