Spring Roll Ingredients:

• 3 cloves of minced garlic.
• 1 inch of grated ginger root.
• 2 green or white onions, sliced into small strips
• 1 red chili finely chopped.
• 1/2 cup shredded cabbage.
• 5  mushrooms, cut into strips.
• 1/2 cup sliced tofu or you can use baby shrimp.
• 2 cups fresh bean sprouts.
• 1/2 cup fresh coriander.
• 1/2 cup fresh basil.
• 2 Tbsp. oil.
• 1 package of spring roll wrappers.

STIR-FRY SAUCE:

• 2 Tbsp. of soy sauce.
• 2 Tbsp. of fish sauce.
• 2 Tbsp. fresh lime juice.
• 1/4 tsp. white granulated sugar.

TO SERVE:

• Thai sweet chilli sauce

YOU CAN MAKE YOUR OWN DIPPING SAUCE:

• Mix 1/3 cup of plum sauce with 3 Tbsp. of soy sauce. Then add cut fresh chili or you can try cayenne pepper.

Preparation:

1. Place oil in a wok over medium to high heat. Add garlic, ginger, shallots, and chili. Stir-fry about 1 minute. 
2. Then add the cabbage, mushrooms, and tofu or shrimp if you prefer. As you stir-fry, you can add the sauce. Stir-fry 1-2 minutes.
3. Remove from heat and then add the bean sprouts.
4. Add salt, adding 1 Tbsp. more fish or soy sauce if needed.
5. To make the rolls, place a spring roll wrapper on a clean surface. Place one large Tbsp. of the filling on the side of the wrapper.
6. Now sprinkle some of the fresh coriander and basil.
7. Fold the left and right sides of wrapper, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by wetting the end, "pasting" it closed.
8. To fry the spring rolls, place some oil in a wok with medium-high heat. When bubbles start to rise.
9. Using tongs, place spring rolls in the oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place them on paper towels to drain while you finish frying the rest.
10. Serve spring rolls with Thai Sweet Chili Sauce, or your own dipping sauce.