Vegetable Spring Rolls Recipe
Crispy fried rolls served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Dipping Sauce
Method
Prepare the Filling
- 1
Sauté Vegetables
In a large skillet over medium heat, add the sesame oil. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- 2
Add Remaining Vegetables
Add the shredded carrots, cabbage, bell pepper, green onions, and chopped mushrooms to the skillet. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
- 3
Season the Filling
Pour in the soy sauce and mix well. Cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
Assemble the Spring Rolls
- 4
Wrap the Filling
Take one spring roll wrapper and place it on a clean surface with a corner facing you. Spoon 2-3 tablespoons of the vegetable filling onto the center of the wrapper.
- 5
Roll and Seal
Fold the bottom corner of the wrapper over the filling, then fold in the sides tightly and roll up the wrapper away from you. Seal the edge with a drop of water. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat Oil
In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Rolls
Carefully add spring rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serve
- 8
Plate and Serve
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce for dipping.