Vegetable spring rolls

I love spring rolls, they're perfect as an appetizer or as a side for an Asian inspired meal. There are many versions of this vegetarian roll, some have bean sprouts, mushrooms or green onion, but this recipe is simple yet delicious, dip it in any of your favorite sauces and I'm sure you'll love it. Here's what you'll need:

1 package of 25 spring roll wrappers (cut them in half and make 50 mini rolls)

2 1/2 cups green cabbage shredded (about half a large cabbage)

2 cups carrots shredded (about 3 large carrots)

1 tsp grated orange rind

1/3 cup soy sauce
1 tbsp honey

salt & pepper

oil for frying

Shred the cabbage and the carrot in the food processor, there is a shredding disc made just for that or you can always shred it with the regular grater, but that will take much longer. Once they are both ready add them to a bowl with the remaining ingredients and toss everything together to make sure that it's evenly distributed. Add 2 tbsp of filling in the center lengthwise on the wrapper, dab the four corners with water (you can mix water with a 1/4 cornstarch) then fold over on side to the middle of the roll then the other and lightly close the end sides of the roll then turn over seam side down. You can also prepare them like an envelope. Prepare all of them. You can either freeze them at this point or fry them right away and serve with a sauce. I would use plum sauce for these or maybe something more of a citrus flavor to it. Enjoy!