These are almost vegan too. Almost. If you choose not to use fish sauce and just stick to soy, then they would be vegan.
If you're interested in that sort of thing.
I didn't make a sauce to go with these... but I'm in the market for one. So if you know any good sauce recipes that would go well with these, leave me a comment. I would love that. :)
You will need: egg roll wrappers (usually found in the refrigerated section by the tofu), 1/2 a head of cabbage, 1 tablespoon minced garlic, 1/4 teaspoon (or more) red pepper flakes, 1 tablespoon soy sauce, 1/2 teaspoon fish sauce, plenty of peanut oil (or other oil to fry in)
Finely chop the cabbage and sautee it in oil with the garlic for 2-3 minutes. Sprinkle in the soy sauce, fish sauce and red pepper flakes and continue cooking for another 2 minutes or so. Remove from heat and allow to cool enough to handle.
Wrap the cabbage filling in the egg roll wrappers like you would a very small burrito, using a dab of water on the edges to help it stick together. Once you have them all wrapped, heat up enough oil in a heavy pot or dutch oven that they egg rolls can be completely submerged. Once the oil is hot, gently place the egg rolls in the oil. Using metal tongs or a slotted spoon turn them after a couple of minutes. When they look crispy remove them from the oil and place on a plate lined with paper towels.
With sauce... if you took the time to look up a good recipe... yeah.