Spring Rolls Recipe
Crispy vegetarian spring rolls served with sweet chilli sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Assembly
Dipping Sauce
Method
Spring Roll Filling Preparation
- 1
Prepare the Vegetables
In a large bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, and chopped mushrooms.
- 2
Add Flavor
Add the minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Mix well until all ingredients are evenly incorporated.
- 3
Set Aside
Let the filling mixture sit for about 10 minutes to allow the flavors to meld.
Spring Roll Assembly
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you. Seal the edge with a mixture of cornstarch and water.
- 6
Repeat
Repeat the filling and rolling process with the remaining spring roll wrappers and filling.
Frying the Spring Rolls
- 7
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully add the filled spring rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and crispy.
- 9
Drain Excess Oil
Remove the spring rolls from the oil using a slotted spoon and drain on paper towels.
Serving
- 10
Serve Warm
Arrange the crispy spring rolls on a platter and serve with sweet chilli sauce for dipping.