Step 1

First, prepare the vegetables. Shred the cabbage or cut it into very thin slices. Grate the carrots. Slice the mixed raw vegetables into thin strips. Gently rinse the mushrooms and slice them thinly. Chop the green onions or scallions. Mince the ginger very finely. Chop the herbs.

Step 2

Heat some vegetable oil and sauté the mushrooms over medium heat.

Step 3

Combine green onions or scallions with soy sauce or tamari, vinegar, and sesame oil in a small bowl.

Step 4

In a separate bowl, soak the spring roll wrappers one at a time for 15 to 20 seconds, so they become soft and easily manageable.

Step 5

Place the spring roll wrappers on a working surface. Fill each wrapper with 2-3 tbsp of vegetable filling. Add a pinch of fresh herbs and some ginger.

Step 6

Roll the spring rolls: fold the bottom part of the wrapper, then fold the left and the right sides. Seal gently and finish rolling.

Step 7

Serve the fresh spring rolls with your preferred dipping sauce and garnish with fresh herbs.