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1
Heat up Wok.
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2
While the pan heats up shred the carrots and cabbage and set aside.
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3
Mince the Garlic, set aside.
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4
Chop green onions and grate ginger, also set aside.
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5
Once the wok/skillet is hot place 1 Tbsp oil until well heated and place the green onions, garlic and ginger into the pan and saute for 30 seconds.
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6
Careful not to burn the aromatics.
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7
Add the carrots and cabbage and saute until just bite tender.
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8
Remove the sauteed veggies from wok and set aside.
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9
Wipe out the wok and heat pan up with another Tbsp of oil.
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10
Stir-fry day old rice and add 3 beaten eggs until well cooked and combined.
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11
Add the vegetable mixture to the rice and egg mixture and continue to saute on medium high heat.
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12
Reduce heat and pour fish sauce into the mixture and saute until well combined.
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13
Turn off heat and pour spring roll mixture into a cookie sheet to cool.
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14
The spring rolls will be easier to roll when mixture is cool.
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15
Once filling is cooled, follow directions on the back of the spring roll package on how to prepare the rice paper.
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16
Fill and roll the rice wrappers and set aside.
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17
From there they can be eaten with dipping sauce or deep fried in a wok with oil for a more crispy texture.
