Recipe for 8-10
1/2 cabbage, chopped into narrow strips
3 carrots cut into matchsticks shape
3 zucchinis cut into matchsticks shape
1 medium onion, sliced
3 tablespoons olive oil
1 packet Chinese dough sheets for spring rolls (20 sheets)
1 tablespoon fresh ginger, grated
Vegetable oil for frying
Heat olive oil over high heat (large pan) and sauté onion, carrots, ginger and zucchini for 3-4 minutes. Last add the cabbage and soy sauce and sauté all ingredients together for another 2-3 minutes.
Remove from heat and leave aside to cool slightly.
Place one by one dough sheets on a flat surface and fill with sautéed vegetables. Wrap the sheets giving each one of them the shape of a roll. Stick the tip of the sheet by brushing it with little water.
Pour enough vegetable oil in a skillet and place over high heat. Fry the rolls in hot oil until browned on one side and then turn over. Drain the excess oil on paper towels.
Serve with steamed rice and sweet and sour sauce. Enjoy!