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Ingredients
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Wrapper
Filling
For frying
Method
Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the finely shredded cabbage, julienned carrots, sliced bell pepper, julienned cucumber, chopped cilantro, and chopped green onions.
- 2
Add Flavorings
Pour in the soy sauce, sesame oil, salt, and pepper. Toss the mixture well until all the vegetables are evenly coated with the sauce.
Rolling
- 3
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Remove it from the water and let excess water drip off.
- 4
Fill the Wrapper
Place the softened wrapper on a clean, flat surface. Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper.
- 5
Roll it Up
Fold the sides of the wrapper inward over the filling, then roll it up tightly from the bottom to the top, creating a sealed roll. Repeat this process with the remaining wrappers and filling.
Frying
- 6
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Spring Rolls
Carefully add a few spring rolls to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the rolls and drain them on paper towels.
- 8
Serve
Serve the crispy spring rolls warm with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
