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Ingredients
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Filling
Wrapping
Frying
Method
Prepare the Filling
- 1
Sauté Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- 2
Add Vegetables
Add the shredded cabbage, grated carrot, sliced bell pepper, and chopped green onions to the skillet. Stir well and cook for about 5-7 minutes until the vegetables are tender.
- 3
Season the Filling
Stir in the soy sauce and salt, mixing until the vegetables are evenly coated. Cook for an additional 2 minutes. Remove from heat and let cool.
Prepare the Wrappers
- 4
Make Cornstarch Paste
In a small bowl, mix cornstarch and water to create a paste. This will help seal the spring rolls.
- 5
Fill the Wrappers
Lay a spring roll wrapper on a flat surface with a corner pointing towards you. Place 2 tablespoons of the vegetable filling near the corner closest to you.
- 6
Roll and Seal
Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you. Use the cornstarch paste to seal the edges of the roll.
Fry the Spring Rolls
- 7
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Rolls
Carefully add 3-4 spring rolls at a time into the hot oil. Fry for about 3-4 minutes or until they are golden brown and crispy.
- 9
Drain and Serve
Remove the rolls with a slotted spoon and let them drain on paper towels. Serve hot with your favorite dipping sauce.