Vegetable Spring Rolls (Diabetic-Friendly)

In a large bowl, combine shredded cabbage, carrots, and chopped green onions. Season with salt and pepper. Heat olive oil in a pan and stir-fry the mixture for 2-3 minutes until slightly tender. Remove from heat and let it cool.

Assemble the Rolls:
Soften the rice paper sheets by dipping them in warm water for 5 seconds. Place about 2 tablespoons of the vegetable filling on each softened rice paper. Roll the sheet tightly and seal the edges.

Bake or Pan-Fry:
Preheat the oven to 375°F (190°C). Arrange the spring rolls on a lined tray. If you want extra crispiness, brush the rolls with a beaten egg wash. Bake for 10 minutes, flipping halfway through, until golden and crisp.

Serve:
Serve hot with a sugar-free dipping sauce such as soy sauce or chili garlic.

Serving and Storage Tips