Harshita Sinha
10-12 wrappers, 1 cup cabbage, 1/2 cup carrots, 1/2 cup bean sprouts, 1/4 cup green onions,1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp hoisin sauce (optional), oil for frying.
In a bowl, combine cabbage, carrots, bean sprouts, green onions.
Heat ghee in a pan.
Add soy sauce, sesame oil, and hoisin sauce (optional) to the filling mixture. Stir until well combined.
Place a spring roll wrapper on a flat surface. Add a spoonful of the filling, fold in the sides and roll tightly.
Heat vegetable oil in a deep pan or wok over medium heat, ensuring enough oil to submerge the rolls.
Carefully place the rolls in the hot oil and fry until golden brown and crispy, about 4-5 minutes.
Drain on paper towels, serve with dipping sauce, and enjoy your homemade spring rolls.