Crispy Vegetable Spring Rolls Recipe
Served with sweet chili sauce.
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Ingredients
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Vegetable Filling
Spring Roll Wrappers
Frying
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Mix the Vegetables
In a large bowl, combine the shredded cabbage, grated carrot, sliced bell pepper, chopped green onions, and minced garlic. Mix well.
- 2
Season the Filling
Add the soy sauce, sesame oil, salt, and black pepper to the vegetable mixture. Toss to combine evenly.
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Lay one spring roll wrapper on a clean surface with one corner pointing towards you.
- 4
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Seal the edge with a little water.
- 5
Repeat
Repeat the process with the remaining wrappers and filling until all are used.
Fry the Spring Rolls
- 6
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until hot.
- 7
Fry the Rolls
Carefully add a few spring rolls to the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes on each side.
- 8
Drain
Use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- 9
Plate and Serve
Serve the crispy vegetable spring rolls hot with sweet chili sauce on the side for dipping.