Vegetable Spring Rolls Recipe
Crispy spring rolls filled with mixed vegetables.
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Ingredients
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Filling
Spring Rolls
Method
Filling Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onions.
- 2
Add Flavor
Add minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper to the vegetables. Mix well until all ingredients are evenly coated.
- 3
Let it Sit
Allow the filling mixture to sit for about 10 minutes to let the flavors meld.
Rolling the Spring Rolls
- 4
Prepare the Wrappers
Lay out a spring roll wrapper on a clean, dry surface with one corner facing you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 6
Roll it Up
Fold the corner over the filling, then fold in the sides and roll tightly away from you. Seal the edge with a little water. Repeat with remaining wrappers and filling.
Frying
- 7
Heat the Oil
In a deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil in batches, without overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- 9
Drain Excess Oil
Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 10
Serve Hot
Serve the crispy vegetable spring rolls hot with your favorite dipping sauce, such as sweet chili or soy sauce.