Spring Rolls Recipe
Crispy rolls filled with vegetables.
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Ingredients
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Wrapper
Filling
Frying
Method
Prepare Filling
- 1
Mix Vegetables
In a large mixing bowl, combine the julienned carrot, finely shredded cabbage, thinly sliced bell pepper, and chopped green onions. Toss them together.
- 2
Add Flavor
Add soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper to the vegetables. Mix well until all the ingredients are evenly coated.
Assemble Spring Rolls
- 3
Prepare the Wrapper
Lay a spring roll wrapper on a clean surface. Dip your fingers in water and moisten the edges of the wrapper.
- 4
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the bottom of the wrapper. Fold the sides over the filling, then roll it tightly from the bottom to the top.
- 5
Seal the Rolls
Ensure the rolls are tightly sealed by pressing the edges together. Repeat this process with the remaining wrappers and filling.
Fry Spring Rolls
- 6
Heat Oil
In a large frying pan or wok, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C).
- 7
Fry Rolls
Carefully place a few spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown, turning them halfway through.
- 8
Drain Excess Oil
Once fried, remove the spring rolls and place them on a plate lined with paper towels to absorb excess oil.
Serve
- 9
Enjoy the Rolls
Serve the crispy spring rolls hot with your choice of dipping sauce, such as sweet chili sauce or soy sauce.