Ingredients

Method

Heat the 2 tablespoons of vegetable oil in a large pan over medium heat.

Add the garlic and stir-fry until fragrant.

Add the carrot, bell pepper, cabbage, and shrimp if using. Stir-fry until the vegetables are just tender and the shrimp is cooked.

Stir in the soy sauce and sugar, and mix well to combine. Remove the mixture from the heat and let it cool.

Once the filling is cool, place a spoonful on each spring roll wrapper, fold in the sides, and roll tightly. Seal the edge of the wrapper with a little water.

Heat the frying oil in a deep pan over medium heat. Fry the spring rolls in batches until golden brown on all sides.

Drain the spring rolls on paper towels before serving. They're typically served with a sweet chili sauce for dipping.