Here’s a simple vegetarian recipe for a spring roll filling, and a tutorial on how to wrap a spring roll. For first timer rollers (sorry I couldn’t find any appropriate terms on this, lol!), don’t be intimated on how to start your spring rolls rolling. It doesn’t need to be perfectly wrap. Just have some fun, and savor the fruit of your rolling labor 
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Ingredients:
Spring Roll Wrapper
2 cups finely chopped cabbage
1 1/2 cups finely shredded carrots
1 cup fresh shredded coconut pulp
Note: Frozen one will do, but if you can’t avail either, replace the coconut with mung bean sprouts which you can easily avail at any grocery store.
1/4 cup roasted sesame seeds
2 tsp salt
1 tsp sugar
1 tsp minced ginger
1 regular size habanero pepper minced
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp cooking oil
black pepper
green onions
Procedure:
1. In a hot pan, add the cooking oil and saute the ginger, habanero pepper, and the onion (put the bulb part of the onion first)
2.Add the carrots and stir for a minute, then add the cabbage,salt,sugar,soy sauce and a dash of black pepper. Stir for 2 minutes.
3. Stir in the roasted coconut and sesame seeds for a minute, then mix in the green onion stalks.
4. Let it cool and set aside.
Wrapping Procedure:
1. Let the spring roll wrapper defrost to room temperature.
I use this brand:
2. Cover the spring roll wrapper as well as the finish spring roll with a damp paper towel to keep it moist.
3. Deep fry until golden brown.
4. Follow this tutorial video, and enjoy rolling.
Wrapping and frying tips:
1. Wrap the filling as tight as you can to avoid opening during frying, but don’t wrap it too tight, or you’ll end up tearing the wrapper.
2. Make sure that the oil is hot, or you’ll end up with a soft and oily spring roll rather than crispy.
