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Malaysian Vegetable Spring Rolls
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| 1 tbsp | olive oil |
| 1 cup | cabbage, finely shredded |
| 1 medium | carrot, grated |
| 1 cup | bean sprouts |
| 1 cup | jicama, julienned |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 10 spring roll wrappers | |
| 1 medium | egg, beaten |
| 2 cups | oil, for frying |
Directions:
- heat oil in skillet with 1 tbsp olive oil, add all vegetables, salt, and pepper
- remove excess liquid
- place 2 tbsp of mixture onto a wrapper
- roll the wrapper over once then fold over each end. Roll into a cylinder. Moisten top with egg. Fold over once more to seal.
- heat oil in a pan and fry until crisp brown
- drain on paper towels
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