Cooking Oil (2 Tbsp)
in a wok over medium-high heat, then add
White Cabbage (4 cups)
Jicamas (2 cups)
Carrots (2 cups)
to the wok. Stir-fry the vegetables until they turn soft.
Granulated Sugar (1 Tbsp)
Salt (1 tsp)
Ground White Pepper (1 dash)
to the vegetables. Stir well to combine. Then remove the vegetables from the wok, and allow them to cool.
To fill the
Spring Roll Wrappers (12)
, lay the wrapper out flat in the shape of a diamond. Place about 2 heaping tablespoons of the filling near the lower corner of the diamond closest to you.
First, fold the bottom edge of the diamond up over the filling. Then, fold both sides of the wrapper towards the middle, lastly roll up the spring roll almost all the way.
Dip your finger into some water and spread it on the top edge of the wrapper to create a seal, then finish rolling.
Heat cooking oil in a wok or frying pan to approximately 325 degrees F (180 degrees C). When the oil is ready, carefully place 2-3 of the spring rolls at a time in the oil and fry them till they turn light golden brown.
Remove the spring rolls from the wok with a spider skimmer and place them on a baking sheet lined with paper towels or oil-absorbing paper.
Sweet Chili Sauce (to taste)