1. Ingredients
    • 10–12 spring-roll wrappers
    • 1 cup shredded cabbage
    • 1 carrot, grated
    • 1 small zucchini, grated and squeezed dry
    • 2 green onions, chopped
    • 1 tsp ginger, minced
    • 1 tbsp soy sauce
    • ½ tsp black pepper
    • 1 tbsp oil
    • 1 tbsp flour + 2 tbsp water (sealing paste)
    • Oil for frying
    Method
    1. Heat 1 tbsp oil. Stir-fry ginger, cabbage, carrot and zucchini for 3–4 min.
    2. Add soy sauce and pepper. Cook until the mixture is dry. Cool completely.
    3. Place filling near one edge of each wrapper. Fold the sides inward and roll tightly.
    4. Seal the edge with flour-water paste.
    5. Heat oil over medium-high heat. Fry rolls in batches for 3–5 min, turning until golden and crisp.
    6. Drain on paper towels and serve hot.
    Tip: Keep the filling dry and don’t overfill—the key to crispy rolls is avoiding excess moisture.