Serves: 12 spring rolls

Ingredients

For the Filling

• 1 tablespoon neutral oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger or The Spice Way Ground Ginger
• 2 cups shredded cabbage
• 1 carrot, grated
• 1 cup cooked shredded chicken (optional)
• 1 teaspoon The Spice Way Ground Coriander
• 1 teaspoon curry powder
• 1/2 teaspoon kosher salt, plus more to taste
• The Spice Way Black Pepper, to taste
• 12 spring roll wrappers
• Water, for sealing
• Oil, for frying

For the Dipping Sauce

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger or The Spice Way Ground Ginger
• 1 garlic clove, minced
• Red pepper flakes (optional)
• Chopped green onions (optional)

Instructions

1. Heat oil in a skillet. Cook onion 3 minutes, then add garlic and ginger for 30 seconds.
2. Add cabbage, carrot, and chicken (if using). Cook 3–4 minutes until slightly softened.
3. Stir in coriander, curry powder, salt, and black pepper. Cool filling completely.
4. Fill wrappers, roll tightly, and seal with water.
5. Fry at 350°F until golden and crisp. Drain on paper towels.
6. Mix dipping sauce ingredients and serve with spring rolls.