You will need a deep-fryer for this recipe. We recommend using peanut oil, due to its ability to stay intact and reasonably safe even at extreme temperatures. Most other oils break down much easier to form toxic compounds.


  1. Place shredded cabbage and shredded carrots into a pan.  Heat at medium temperature and stir constantly. Continue until vegetables soften. Add garlic powder and salt to personal preference.
  2. Place the vegetables on the 'egg roll wrap', and then fold it like a diaper. Use a dab of water on each corner to hold together the wrap like a glue.
  3. Place the spring rolls into the deep-fryer, which is preheated to 350°F. Leave in for 2-3 minutes, until they are crispy and browned.  I recommend that you flip them over after about 1 minute of cooking.

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