Vegetable Spring Rolls

1.

In a large frying pan, heat 1 tbsp. of chili olive oil. 

2.

• 2 carrots- grated
• 100g cabbage- shredded
• 2 spring onions pepper

Add the grated carrot, shredded cabbage, and spring onions, and let the vegetables temper on high flame. 

3.

• pinch of salt
• 1-2 tsp. black pepper
• 1-2 tsp. soy sauce 

Add a pinch of salt, black pepper, and soy sauce and mix to combine all the ingredients together.    

*Depending on your preference- change the quantities of black pepper and soy sauce. 

4. 

Reduce to medium heat and let the vegetables cook for another couple of minutes. 

5.

Remove from the heat and place the vegetables in a bowl and let them cool for a few minutes.  

6.

In a small bowl, mix the cornflour with water.

Add one tablespoon of water at a time to make a paste, which is not too thick and not too runny. 

7.

Place a damp tea towel on top of the spring roll sheets, to prevent the sheets from drying out.