Heritage Spring Rolls Recipe
Crispy spring rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Then add shredded cabbage, grated carrot, chopped bell pepper, and green onions. Stir-fry for about 5-7 minutes until the vegetables are tender.
- 2
Season the Filling
Add 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
Lay a spring roll wrapper on a clean, flat surface, with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 4
Roll the Spring Rolls
Fold the corner over the filling, then fold in the sides, and roll tightly away from you. Seal the edge with a little water. Repeat this process for the remaining filling and wrappers.
Fry the Spring Rolls
- 5
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Make sure there is enough oil to submerge the spring rolls.
- 6
Fry the Spring Rolls
Once the oil is hot, carefully add the spring rolls in batches, frying them for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
Serve
- 7
Plate and Serve
Arrange the crispy spring rolls on a serving plate and serve them warm with sweet chili sauce on the side for dipping.
