Spring Rolls (Baked or Fried)

Method

1. Prepare the dipping sauce: In a small pot, combine water, cornstarch, apple cider vinegar, brown sugar, tomato puree, salt, and paprika. Cook over medium heat, stirring constantly, until thickened. Set aside.
2. For the filling: Shred cabbage, julienne carrots, and slice leek. Heat olive oil in a pan, add vegetables, salt, and soy sauce. Cook for 4-5 minutes. Let cool.
3. Lay a phyllo square (22x22 cm) on a work surface, brush with egg white. Place a portion of filling in the center. Fold sides and roll tightly to form a spring roll. Repeat with remaining phyllo and filling.
4. Cooking option 1 (baked): Preheat oven to 200°C. Place spring rolls on a baking sheet lined with parchment, brush with olive oil. Bake for 15-20 minutes until golden.
5. Cooking option 2 (fried): Heat oil for deep frying. Fry spring rolls in batches until golden. Drain on paper towels.
6. Serve with the prepared dipping sauce.