Spring Rolls Recipe
Crispy 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 Wrappers
Frying
Sweet Chili Sauce
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 2
Add Cabbage and Carrots
Add the shredded cabbage and julienned carrots. Sauté for about 3-4 minutes until the cabbage is wilted.
- 3
Incorporate Mushrooms and Green Onions
Add chopped mushrooms and green onions to the skillet. Stir in soy sauce, salt, and pepper. Cook for another 2-3 minutes until mushrooms are tender.
- 4
Cool the Filling
Remove the skillet from heat and let the filling cool to room temperature.
Assembling the Spring Rolls
- 5
Prepare the Wrappers
Lay a spring roll wrapper on a clean surface with a corner facing you.
- 6
Fill the Wrapper
Place 2 tablespoons of the cooled filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly.
- 7
Seal the Rolls
Moisten the top corner of the wrapper with a little water to seal the spring roll.
- 8
Repeat
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 9
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 10
Fry the Spring Rolls
Carefully add spring rolls to the hot oil, a few at a time, frying for 3-4 minutes or until golden brown and crispy.
- 11
Drain and Cool
Remove the spring rolls using a slotted spoon and drain on paper towels to remove excess oil.
Serving
- 12
Serve with Sauce
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce for dipping.