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 Wrappers
Frying
Sweet Chili Sauce
Method
Preparing the Filling
- 1
Cook the Vegetables
In a large mixing bowl, combine the shredded green cabbage, julienned carrots, sliced bell pepper, bean sprouts, and chopped green onions. Add the minced garlic, soy sauce, and sesame oil to the bowl. Mix everything together until well combined.
- 2
Chill the Filling
Cover the bowl with plastic wrap and place it in the refrigerator for about 15 minutes to let the flavors meld and the filling to cool.
Assembling the Spring Rolls
- 3
Prepare the Wrappers
Take a spring roll wrapper and lay it flat on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling near the corner closest to you.
- 4
Roll the Wrapper
Fold the corner over the filling, then fold in the sides, and roll it up tightly. Repeat this process with the remaining wrappers and filling.
Frying the Spring Rolls
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should bubble and brown quickly.
- 6
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time. Fry them for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serving
- 7
Serve with Sauce
Serve the crispy spring rolls hot with a side of sweet chili sauce for dipping.