Spring Roll Recipe
Crispy spring rolls filled with vegetables.
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Ingredients
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Wrapper Ingredients
Filling Ingredients
For Frying
Method
Preparation of Filling
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 2
Add Remaining Vegetables
Add the shredded cabbage, grated carrot, chopped bell pepper, and sliced green onions to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 3
Season the Filling
Stir in the soy sauce, sesame oil, salt, and black pepper. Mix well and remove from heat. Allow the filling to cool.
Assembling Spring Rolls
- 4
Prepare the Wrappers
Lay out a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place 2 tablespoons of the cooled 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.
- 6
Seal the Roll
Mix cornstarch with water to form a paste. Use this paste to seal the edge of the wrapper. Repeat the process with the remaining wrappers and filling.
Frying
- 7
- 8
Fry the Spring Rolls
Carefully add a few spring rolls to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- 9
Serve
Serve the crispy spring rolls hot with your favorite dipping sauce.