Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Filling
Wrapper
Frying
Dipping Sauce
Method
Preparation of Filling
- 1
Prepare the Vegetables
In a large mixing bowl, combine the julienned carrot, shredded cabbage, thinly sliced bell pepper, and chopped green onions. Mix well.
- 2
Add Aromatics
Add minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Stir until everything is evenly coated.
- 3
Let the Filling Rest
Cover the bowl with plastic wrap and let the filling sit for about 10 minutes to allow the flavors to meld.
Assembling 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
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 away from you. Seal the edge with a little water.
- 6
Repeat
Repeat the process with the remaining wrappers and filling until all are assembled.
Frying
- 7
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully add a few spring rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 9
Serve
Serve the crispy spring rolls hot with sweet chili sauce for dipping.
