pkg Small Asian Spring Roll Skins or Rice Wrappers (4-5 inches)
1/4 head thinly sliced Cabbage
1/2-1 cup cooked brown rice
1/4 cup shredded carrot
1 cup thinly sliced or chopped kale
2 small minced shallot
1/2 tsp salt- or to taste
about 1/8 cup Olive oil (or your choice of oil)
You can change the veggies to any veggies you prefer.
Saute the veggies for 5-7 minutes
Soak each wrapper to get soft.
Fill the wrapper with a small tsp of veggie filling and fold into a package to enclose filling. Get a bunch ready on the plate and fry in a hot pan with your choice of oil til crispy.
caution: do not flip these too early let them sit in the pan for 3-5 minutes before handling/flipping them or they may break open.
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