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Cumin and Coriander Golden Vegetable Spring Rolls with Tangy Dipping Sauce

Name: Cumin and Coriander Golden Vegetable Spring Rolls with Tangy Dipping Sauce
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 thin pastry sheets; 1/2 cup shredded cabbage; 1/4 cup julienned carrots; 1/4 cup sliced bell peppers; 1/4 cup bean sprouts; 1 tablespoon soy sauce; 1 teaspoon grated ginger; 1 clove garlic, minced; 1 egg, beaten; Oil for frying; 1 teaspoon ground cumin; 1 teaspoon ground coriander

A warm and earthy flavor with cumin and coriander for a more complex taste.

32 minutes4 servings

Method

Mix cumin and coriander into the cabbage, carrot, and bell pepper mixture.
Soak rice paper in water until pliable, then drain.
In a bowl, mix cabbage, carrots, bell peppers, bean sprouts, soy sauce, ginger, and garlic.
Place the mixture on each wrapper, fold, and roll tightly, sealing with egg wash.
Fry in hot oil until golden, about 2 minutes per side.
Serve with sweet chili or soy sauce.

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