Easy Vegan Spring Rolls

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 9

Ingredients
1/2 of a small red cabbage
9 spring roll rice paper wraps
1/4 cup of reduced sodium soy sauce
1/2 tsp of peanut butter
1 tsp of sesame seeds

Directions
1. Slice a small red cabbage in half. Shred 1 half into thin strips.

2. Fill a shallow bowl with water and dip rice paper wraps in to soften.

3. Place softened rice paper wraps on a cutting board and add 1/4 cup of shredded red cabbage to the center. Fold top and bottom of rice paper towards center and roll right side towards left to seal. Repeat until all cabbage is used. Should yield 9 spring rolls.

4. Heat a large frying pan to medium heat and drizzle with a small amount of oil. Add spring rolls to pan, leaving generous amounts of room between each spring roll. Fry for 5 minutes per side. You may need to do this in two batches.

5. While spring rolls are cooking, combine soy sauce and peanut butter in a small bowl and mix well. Garnish with sesame seeds.

6. Serve spring rolls with peanut sesame sauce and enjoy!