Vegetable Spring Rolls Recipe

Sauté the Vegetables

In a large skillet over medium heat, add a drizzle of vegetable oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.

Add Remaining Vegetables

Add the julienned carrots, sliced cabbage, bell pepper, and bean sprouts to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Season the Filling

Pour in the soy sauce and sesame oil, mixing thoroughly. Add chopped green onions and stir for an additional minute. Remove from heat and let cool.

Prepare the Rice Paper

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Remove and lay it flat on a clean surface.

Fill the Wrapper

Place about 2-3 tablespoons of the vegetable filling in the center of the rice paper. Fold the sides over the filling and then roll from the bottom to the top, creating a tight roll.

Repeat the Process

Continue this process with the remaining rice paper wrappers and vegetable filling until all are assembled.

Heat the Oil

In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Spring Rolls

Carefully add 2-3 spring rolls at a time to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Drain the Spring Rolls

Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve with Dipping Sauce

Arrange the crispy spring rolls on a serving platter and serve immediately with sweet chili sauce for dipping.