Spring Rolls Recipe
Crispy rolls filled with mixed vegetables.
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Ingredients
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Filling
Method
Preparation
Prepare the Filling
In a large bowl, combine the shredded cabbage, grated carrots, bell pepper, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well and set aside.
Soften the Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Remove and lay it flat on a clean surface.
Assemble the Spring Rolls
Place about 2 tablespoons of the vegetable filling in the center of the softened rice paper. Fold the sides over the filling, then roll from the bottom up tightly to form a spring roll. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
In a deep skillet or fryer, heat oil over medium heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
