Fusion Veggie Rolls

Source: Mom
Makes: About 40

3 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 large onion, thinly sliced
1/2 small head cabbage, thinly shredded
4 large carrots, shredded
1 15 oz can garbanzo beans, drained and rinsed
2 T canola oil
1 T fish sauce (nuoc mam, patis, whatever you prefer to call it)
Salt
Freshly ground black pepper
12 oz shredded mozzarella
2 packages spring roll wrappers
Oil for frying or baking

Heat 2 T oil over medium heat and add garlic, onion, and celery. Cook until soft and translucent. Add cabbage, carrots, a healthy pinch of salt, and a generous grinding of black pepper and cook until soft. Add garbanzo beans and fish sauce and combine well. Remove from heat and cool completely. When cooled, mix in the cheese.
Fill spring roll wrappers per package directions. You can freeze them at this point if you'd like.
To fry: heat oil to 350 and fry until golden brown and delicious.
To bake: Preheat oven to 400. Lightly brush or spray rolls with oil and bake 20-30 minutes until golden, turning about halfway through.
Serve with bottled sweet & sour sauce or with cider vinegar mixed with minced garlic.