Step-by-step instructions on how to EASILY make your own Vegetable Spring Rolls at home that are filled with a delicious medley of lightly sauteed veggies.
Heat 1 teaspoon oil over high heat in large wok or skillet.
Add in slaw, snap peas, edamame, bean sprouts, garlic, ginger and soy sauce. Saute for 4-5 minutes until just warmed through.
Soften spring roll wrappers one at a time in a warm, shallow bowl of water. Be sure to work carefully, but quickly, and on a lightly damp surface to keep rice paper from sticking.
Place 2-3 tablespoons vegetables on the center of the spring roll wrapper. Fold up bottom of spring roll, to cover vegetables. Fold in spring roll wrapper sides, and roll up the spring roll. Place spring roll on lightly oiled or wet sheet pan and repeat process.
Serve with dipping sauce of choice.
Notes
Spring rolls are best served immediately after preparing, but can be refrigerated and served within 24 hours of preparation.