I have made different kinds of spring rolls. My favorite was eating the Vietnamese Spring Rolls in a restaurant, but the Cambodian spring rolls with rice paper were excellent. Now I watched Sister Bobi under Sister Tagoe's guidance make the mix for Spring Rolls in Accra.
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| First she cooks the cabbage - no oil. That plate got quite a work out on Tuesday. |
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| Then she cooks the onions with a little oil |
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| She adds the drained cabbage and onions together, puts in the two spices used in the samosas, peppers, something that looks like soy sauce, and then the carrots and onions. |
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| Cooked, mixed and blended together, she drains it again for tomorrows Spring Rolls. I ordered and bought some to pick up on Sunday! Can't wait. |
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