Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Assembly
Sweet Chili Dipping Sauce
Method
Preparing the Filling
- 1
Cook the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 1 minute). Add shredded cabbage, julienned carrot, sliced bell pepper, and chopped green onions. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
- 2
Season the Filling
Pour in the soy sauce and stir until all vegetables are evenly coated. Remove from heat and let the filling cool while you prepare the wrappers.
Assembling the Spring Rolls
- 3
Prepare Wrappers
Lay a spring roll wrapper on a clean, dry surface with one corner facing you. Place about 2-3 tablespoons of the vegetable filling near the corner closest to you.
- 4
Roll the Spring Rolls
Fold the corner over the filling, then fold in the sides and roll tightly away from you to form a spring roll. Seal the edge with a little water if necessary. Repeat with remaining wrappers and filling.
Frying the Spring Rolls
- 5
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Spring Rolls
Carefully add spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Serving
- 7
Plate and Serve
Serve the crispy spring rolls hot with a side of sweet chili sauce for dipping.
