Add the garlic, soy sauce, hoisin sauce, vegetarian oyster sauce, grated carrots, bell peppers, mushrooms, and bean sprouts to a skillet, along with the shredded cabbage and bean sprouts. Roll the filling firmly and close the edges of the spring roll wrappers. Deep-fry the rolls for 3–4 minutes on each side, or until golden and crispy. Use paper towels to drain any extra oil. Serve the hot spring rolls with soy sauce, sweet chili sauce, or your favorite dipping sauce. Savor the flavor of your handmade vegetarian spring rolls.

Ingredients: 1 cup of finely chopped cabbage

one cup of carrots, grated

One cup of finely sliced red, yellow, and green bell peppers

One cup of finely chopped mushrooms

One cup of sprouting beans

2–3 cloves of finely chopped garlic

One spoonful of soy sauce

One spoonful of vegetarian oyster sauce

One teaspoon of hoisin sauce

One teaspoon of sesame oil

To taste, add salt and pepper.

Wrappers for spring rolls

Cooking oil

Guidelines:

1. Get the filling ready.

Add a teaspoon of oil to a pan that has been heated to medium-high heat.

Garlic should be diced and sautéed until aromatic.

To the pan, add the sliced bell peppers, mushrooms, grated carrots, and shredded cabbage.

The veggies should be stir-fried for four to five minutes, or until they are crisp but still somewhat soft.

2. Add flavor to the veggies:

Toss the veggies with sesame oil, hoisin sauce, soy sauce, and vegetarian oyster sauce.

To ensure that the sauces cover the veggies uniformly, mix thoroughly.

Sauté the bean sprouts for a further two minutes.

To taste, add salt and pepper for seasoning. Take the filling off the stove and let it cool.

3. Get the envelopes ready.

On a level surface, arrange a spring roll wrapper such that one corner points in your direction, forming a diamond shape.

Transfer two to three teaspoons of the veggie filling onto the wrapper’s lower corner.

4. Give the springtime a spin:

Tuck the bottom corner firmly in after folding it over the filling.

Like an envelope, fold the left and right corners in toward the center.

With the wrapper rolled away from you, seal the edge with a dab of water or a flour-and-water mixture.

5. Allow to fry till crispy.

In a wok or deep frying pan, heat the oil over medium heat.

After the oil has heated up, gently submerge the spring rolls in it.

Fry for three to four minutes on each side, or until they are crispy and golden brown.

Using a slotted spoon, remove the spring rolls and drain them on paper towels.

6. Present:

Serve the heated vegetarian spring rolls with your preferred dipping sauce, such as soy sauce or sweet chili sauce.