Ingredients for the filling:
2 cups cabbage - grated
2 cups mixed vegetables
2 tbsp soy sauce
2 tbsp vinegar
Half tsp chilli sauce
Half tsp black pepper powder
Salt to taste
Spring roll pastry sheets to wrap the filling
Whisked egg yolk to seal the rolls
In a wok on medium heat, fry the cabbage for about 5-7 minutes and then add the mixed veggies. Now fry on high heat for about 5-7 minutes, adding the soy sauce, vinegar, chilli sauce, black pepper and salt simultaneously.
Remove fro heat and keep it aside.
Fill the spring roll with a rounded spoonful of filling. Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly. Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle. Roll it up. Continue rolling the spring roll until you reach the end of the wrapper. You can secure the roll by sealing it with whisked egg yolk.