Spring Rolls Recipe
Vegetable spring rolls served with dipping sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Dipping Sauce
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant. Then, add the julienned carrots, shredded cabbage, red bell pepper, and chopped green onions. Stir-fry the mixture for 5-7 minutes until the vegetables are tender but still crisp.
- 2
Season the Filling
Add the soy sauce, salt, and pepper to the sautéed vegetables. Mix well and cook for an additional 2 minutes. Remove from heat and let the filling cool.
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Take a spring roll wrapper and lay it flat on a clean surface. Place about 2 tablespoons of the vegetable filling at the bottom third of the wrapper.
- 4
Roll the Spring Roll
Fold the bottom of the wrapper over the filling, then fold in the sides and roll it tightly upwards. Seal the edge with a little water. Repeat this process for all the wrappers and filling.
Fry the Spring Rolls
- 5
Heat the Oil
In a deep pan or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- 6
Fry the Rolls
Carefully place the spring rolls into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Remove them with a slotted spoon and drain on paper towels.
Prepare the Dipping Sauce
- 7
Mix the Sauce
In a small bowl, combine the soy sauce, rice vinegar, honey, chili sauce, and sesame seeds. Stir well until the honey is dissolved.
