Ingredients

• 250 g of chopped white cabbage
• 150 g of grated carrots
• 2 tablespoons Blédor flour
• 3 tbsp soya sauce
• 2 cloves of grated garlic
• 1 tablespoon of tomato concentrate
• 1 chopped red onion
• A small slice of grated ginger 
• A few fresh coriander leaves
• Oil for frying 
• Sweet pepper sauce to serve spring rolls
• Salt and pepper to taste.

Instructions

Glue

• Prepare a glue with water and flour.

Filling

• Heat some oil in a frying pan. Brown the onions. Make it roast over high heat.
• Add garlic, ginger, tomato concentrate and vegetables.
• Add the pepper and soy sauce, season with salt and toss to combine.
• Cook over medium heat for 7 to 8 minutes, mixing from time to time.
• Stop cooking and add the freshly chopped coriander.

Rolling and frying

• Take a sheet of paper, place 2 to 3 tablespoons of stuffing in a corner. Fold the corner and roll the dough. Halfway through, fold the edges inwards and roll again. Place the glue in the corner and close while finishing rolling.
• Place in hot oil and turn them over until golden brown.