Vegetable Spring Rolls Recipe
Crispy rolls filled with mixed vegetables
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Ingredients
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Vegetable Filling
Spring Roll Wrappers
Frying
Method
Prepare the Vegetable Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 2
Add the Vegetables
Add shredded cabbage, julienned carrots, sliced bell pepper, chopped green onions, and sliced mushrooms to the skillet. Stir well to combine.
- 3
Season the Filling
Pour in soy sauce and season with salt and pepper to taste. Continue to cook for about 5-7 minutes, or until the vegetables are slightly tender but still crisp. Remove from heat and let cool.
Assemble the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper.
- 6
Roll the Wrapper
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly from the bottom to the top. Seal the edge with a little water.
- 7
Repeat
Repeat the process with the remaining wrappers and filling.
Fry the Spring Rolls
- 8
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until hot.
- 9
Fry the Rolls
Carefully add spring rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- 10
Drain the Rolls
Use a slotted spoon to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- 11
Plate the Spring Rolls
Serve the crispy vegetable spring rolls hot with your favorite dipping sauce.