Spring Rolls Recipe
Crispy rolls filled with vegetables served with sweet chili sauce.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the julienned carrots, cucumber, red bell pepper, shredded red cabbage, chopped green onions, and chopped cilantro. Add soy sauce and sesame oil to the mixture and toss until well combined.
- 2
Prepare the Rice Paper
Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes soft and pliable. Remove it from the water and lay it flat on a clean surface.
- 3
Assemble the Spring Rolls
Place a small amount of the vegetable filling in the center of the rice paper. Fold the sides over the filling, then roll it tightly from the bottom to the top, ensuring that the filling is secure. Repeat this process with the remaining rice paper and filling.
- 4
Fry the Spring Rolls
In a deep frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
- 5
Serve
Serve the crispy spring rolls immediately with sweet chili sauce for dipping.
