Asian Kitchen - Vegetable Spring Rolls

Vegetable Spring Rolls

Filling

1 tablespoon oil

1 teaspoon sugar

2 cloves garlic

1 cup carrots

2.5 cups green cabbage

2 tablespoons oyster sauce

1 teaspoon soy sauce

Rice noodles

Shitake mushrooms

20 spring roll sheets

Flour and water mixture

Vegetable oil for frying

Sweet and sour sauce

3 tablespoons water

3 teaspoons cornstarch

1/2 cup vinegar

1/3 cup brown sugar

3 tablespoons ketchup

1 tablespoon soy sauce

Dried chili peppers