These spring rolls take a bit of time to make, but are well worth the effort. If you wish to make them ahead of time, these spring rolls can be frozen before frying and then fried right from the frozen state, enjoy!

40 spring roll wrappers – also called spring roll shells
½ head cabbage
1 red bell pepper
2 stalks celery
2 medium carrots
½ sweet white onion
3 green onions
1inch piece fresh ginger
1 clove garlic
2 tbsp peanut oil
¼ tsp salt
½ tsp garlic salt
1 tsp dark sesame oil
1 tbsp soy sauce
2 tsp cornstarch
Peanut oil for frying

1. If the spring roll wrappers are frozen, make sure to defrost them in the refrigerator the day before.


2. Remove the outer leaves of the cabbage and discard. Then slice the remaining half of cabbage into thin small shreds and set them aside.


3. Rinse the bell pepper and dry it thoroughly. Then cut it in half removing the stem, seeds and inner white meat. Julienne the remaining pepper and set it aside.


4. Rinse and dry the celery and then julienne and set it aside.


5. Peel the carrots and chop off the ends and discard and then julienne the remaining stalks.


6. Peel the sweet white onion and dice it.


7. Rinse and thoroughly dry the green onion and then julienne them into very small thin strips.


8. Peel the ginger and mince it.


9. Peel the garlic and mince it.


10. Next start cooking the vegetables by heating a wok on high. Once hot, add 1 tablespoon of the peanut oil and let it get hot.


11. When the oil is hot add the diced sweet white onion and stir fry for about 1 to 2 minutes, or until soft and just slightly browned.


12. Then add the celery, carrots, and red bell pepper and sprinkle everything with the regular salt. Cook these vegetables for about 2 more minutes, letting them brown slightly on one side by not stirring. This light browning will enhance their flavor a bit in the rolls. Then remove them from the wok and place them on a plate.


13. Next heat the remaining tablespoon of peanut oil on high. Add the ginger and green onions and cook for 20 seconds. Then add the garlic and cook for another 10 seconds.


14. Add the cabbage and cook for 2 minutes.


15. Then add the garlic salt, sesame oil and soy sauce. Stir fry for another minute, or until the cabbage is slightly soft.


16. Then return the other vegetables to the wok and stir until everything is combined. Then remove it from the wok and place it in a strainer to drain and let cool. Once the filling cools we can start making the spring rolls.


17. In a small bowl mix the cornstarch with just a little water to make a sealer for the rolls.


18. Then place a spring roll wrapper on a plate on the diagonal and place just a little filling towards the corner closest to you.


19. Roll up the roll half way. Then fold in the sides and roll it up until you just have a small corner left. Then using your finger wet the sides of the corner with the cornstarch mixture and then seal the roll.


20. Place the finished rolls on a plate and continue making the spring rolls.


21. Once they are done heat about 2 inches of peanut oil in a wok to 350F.


22. Then fry the spring rolls in batches (about 6 or so at a time depending on the size of your wok) for about 7 minutes, or until brown and crisp.


23. Then remove them from the wok and place them on a rack or a plate lined with paper towels to soak up any excess oil, and then serve, enjoy!