Measurements

• 12 Spring Roll Wrappers
• 1 cup shredded Cabbage
• 1/2 cup shredded Carrots
• 1/2 cup thinly sliced Bell Peppers
• 1/4 cup chopped Onions
• 2 cloves minced Garlic
• 1 tsp grated Ginger
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1/2 cup diced Tofu
• 1/2 cup Bean Sprouts
• 2 tbsp chopped Green Onions
• Salt to taste
• Pepper to taste
• Oil for frying.

Preparation Method

• 1. Heat sesame oil in a pan over medium heat.
• 2. Add garlic and ginger, sauté for 1 minute.
• 3. Add onions, cook until translucent.
• 4. Stir in cabbage, carrots, and bell peppers, cook for 3-4 minutes.
• 5. Add tofu, bean sprouts, soy sauce, salt, and pepper, cook for another 2 minutes.
• 6. Remove from heat, mix in green onions, let cool.
• 7. Place a spring roll wrapper on a flat surface.
• 8. Spoon 2 tablespoons of filling onto the wrapper.
• 9. Fold the bottom edge over the filling, then fold in the sides.
• 10. Roll tightly to seal, use a dab of water to seal the edge.
• 11. Repeat with remaining wrappers and filling.
• 12. Heat oil in a frying pan over medium heat.
• 13. Fry spring rolls in batches until golden brown, about 2-3 minutes per side.
• 14. Drain on paper towels.
• 15. Serve warm with your choice of dipping sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.