- Prepare the rice leaves following the instructions on the packet.
- Rinse the mixed Asian vegetables in running water and drain well.
- Clean the rest of the vegetables and cut them into very thin strips.
- In a wok or deep frying pan over high heat, heat the sesame oil and sauté all the vegetables together for 2-3 minutes, adding the soy sauce.
- Then remove the vegetables from the heat and drain them to remove all the liquid.
- Fill the spring rolls with the vegetables, wrapping them carefully.
- Finally, fry the spring rolls in hot oil until golden brown.
- Drain well on paper towels and serve with Chili Sauce!
