Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
For Frying
For Serving
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 2
Add the Veggies
Add the julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onions to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender, but still crisp.
- 3
Season the Filling
Stir in the soy sauce and chopped cilantro. Mix well and cook for an additional 2 minutes. Remove from heat and let the mixture cool.
Assemble the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a flat surface, with one corner facing you. Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 5
Roll the Wrapper
Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat the Oil
In a deep frying pan or pot, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Rolls
Carefully add a few spring rolls at a time to the hot oil. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve
- 8
Plate the Spring Rolls
Arrange the fried spring rolls on a serving platter and serve hot with sweet chili sauce on the side for dipping.