Vegetable Spring Rolls Recipe
Crispy vegetable spring rolls served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Mix the Vegetables
In a large bowl, combine the julienned carrot, shredded cabbage, sliced bell pepper, and chopped green onion.
- 2
Add Seasoning
Add soy sauce, sesame oil, minced garlic, and grated ginger to the vegetable mixture. Stir well to combine all ingredients evenly.
Assemble the Spring Rolls
- 3
Prepare the Wrapper
Lay a spring roll wrapper on a clean 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, then roll tightly while tucking in the sides to seal.
- 5
Seal the Roll
Wet the top corner of the wrapper with a little water to seal the roll. Repeat the process with the remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot (around 350°F or 180°C).
- 7
Fry the Rolls
Carefully place a few spring rolls in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 8
Drain and Cool
Remove the spring rolls with a slotted spoon and place them on paper towels to drain excess oil. Repeat with the remaining rolls.
Serve
- 9
Plate and Serve
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce for dipping.