Vegetable Spring Rolls Recipe
Crispy vegetable spring rolls served with sweet chili sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Spring Roll Wrapping
Frying
Dipping Sauce
Method
Filling Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the julienned carrot, shredded cabbage, thinly sliced bell pepper, and chopped green onion.
- 2
Flavor the Filling
Add minced garlic, soy sauce, sesame oil, salt, and pepper to the vegetables. Mix well until all ingredients are evenly coated. Set aside.
Rolling the Spring Rolls
- 3
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner facing 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 tightly.
- 5
Roll and Seal
Fold in the sides and continue rolling tightly until you reach the opposite corner. Use a mixture of cornstarch and water to seal the edge of the wrapper. Repeat this step with the remaining wrappers and filling.
Frying the Spring Rolls
- 6
Heat the Oil
In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 7
Fry the Spring Rolls
Carefully place the spring rolls in the hot oil, a few at a time, and fry for about 4-5 minutes or until golden brown and crispy. Turn occasionally for even cooking.
- 8
Drain Excess Oil
Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving
- 9
Serve with Dipping Sauce
Serve the crispy vegetable spring rolls hot with sweet chili sauce on the side for dipping.