Veggies Spring Rolls

Saute:

1 small  onion, finely diced

1 big white mushroom 

1 clove of garlic

1 tsp fresh grated ginger

Cook until tender

Add

1 1/2 cup thinly sliced napa cabbage

1 big carrot grated

1 tsp fresh finely sliced lemongrass

Cook for a couple of minutes, until all blend nicely and the sharp edges of the cabbage and carrot disappear 

Add

salt and ground multicolor pepper

2 tablespoons peanut oil to saute and cook the spring rolls

1 tablespoon tamari or soy sauce 

1 tablespoon unseasoned rice vinegar

1 tablespoon toasted sesame oil  ---------->optional

Let the filling cold down a bit and start rolling

1 package Spring Home Spring Roll Pastry also available at Korean or Chinese supermarket

Roll with one foil first and then cover with two more to secure the rolls

Cook for 3 to 4 minutes until golden and crispy

Delishhhhh