Vegetable Spring Rolls & Dipping Sauce

• 1 (10 ounce) bagangel hair cabbage
• 14 cup yellow onion, chopped
• 12 cup carrot, shredded
• 1 tablespoon fresh ginger, minced
• 12 teaspoon salt
• 18 teaspoon black pepper
• 1 (12 ounce) package spring rolls or 1 (12 ounce) package lumpia skins
• 1 cup water
• 1 garlic clove, minced
• 1 dried red pepper, chopped
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 2 green onions, chopped
• 12 teaspoon sesame seeds, toasted

1. For Rolls: Mix all ingredients in a large bowl.
2. If you let it sit for a few minutes, the salt will cause the cabbage to be easier to roll in the wrappers.
3. Assemble the rolls.
4. I prefer to use half a wrapper to make small spring rolls.
5. I use about 1/3 cup mixture for a whole wrapper.
6. Refer to the spring roll wrapper for assembly.
7. To cook, deep fry in about 3 inches of oil at 375F for 3 minutes.
8. Drain on paper towels.
9. For sauce: Mix all ingredients.
10. Let sit for a few minute to allow flavors age.
11. or use your favorite dipping sauce.

hair cabbage, yellow onion, carrot, fresh ginger, salt, black pepper, spring rolls, water, garlic, red pepper, sugar, fish sauce, green onions, sesame seeds

Taken from www.food.com/recipe/vegetable-spring-rolls-dipping-sauce-270120 (may not work)