Spring Rolls Recipe
Crispy spring rolls filled with vegetables.
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Ingredients
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Vegetable Filling
Spring Roll Wrappers
Frying
Method
Preparing the Filling
- 1
Prepare the Vegetables
In a large mixing bowl, combine the grated carrots, shredded cabbage, sliced bell pepper, chopped green onions, and minced garlic.
- 2
Add Seasoning
To the vegetable mixture, add soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 3
Let it Sit
Allow the filling to sit for about 10 minutes so the flavors can meld together.
Assembling the Spring Rolls
- 4
Prepare the Wrappers
Take one spring roll wrapper and place it on a clean, flat surface with a corner pointing towards you.
- 5
Fill the Wrapper
Spoon about 2 tablespoons of the vegetable filling onto the wrapper, about 2 inches from the bottom corner.
- 6
Roll it Up
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly to enclose the filling. Seal the edge with a little water.
- 7
Repeat
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 8
Heat the Oil
In a large frying pan or wok, heat the vegetable oil over medium-high heat until hot.
- 9
Fry the Spring Rolls
Carefully place a few spring rolls in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 10
Drain Excess Oil
Using a slotted spoon, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 11
Serve Warm
Serve the crispy spring rolls warm, accompanied by soy sauce or sweet chili sauce for dipping.