• Heat a wok over high heat until hot, add sesame oil, and swirl to coat
• Add onions, garlic, carrots, and cabbage. Stir fry for 3 – 4 minutes until veggies are soft
• Add 1 TBSP. of Soy Sauce, salt/pepper to your liking, and mix
• Set mixture aside to cool down
• In a bowl mix 2 Tbsp. of Corn flour w/ 1 Tbsp. of Water and set aside
• Once the mixture has cooled down, spoon the mixture in the wrapper, and roll, folding the edges to enclose the filling. Brush the edges with the corn flour/water to mixture to stick
• Fry in oil and serve with Sweet Chili Sauce

Tip: Cover the Spring Rolls with a tea towel or kitchen towel to keep them from dying out while you roll.