Spring Roll Wrappers with Filling

Step 1

Thinly slice the 1 onion and 2 cups cabbage; dice the 1 tomato. Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat.

Step 2

Add the onion and cabbage to the skillet. Cook, stirring, until the cabbage is wilted and the onion is translucent, about 5 minutes.

Step 3

Stir in the diced tomato and 0.5 tsp salt. Cook until the tomato softens and releases its juices, about 2 minutes. Remove from heat and let cool slightly.

Step 4

Lay one spring roll wrapper on a clean surface. Place about 2 tbsp of filling in the center. Fold the bottom over the filling, fold in the sides, and roll tightly. Seal the edge with a dab of water.

Step 5

Heat the remaining 2 tbsp oil in a clean skillet over medium heat. Fry the rolls in batches, seam-side down, until golden and crispy on all sides, about 2-3 minutes per side. Drain on paper towels and serve warm.