Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Vegetable Filling
Spring Roll Wrappers
Frying
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Mix the Vegetables
In a large mixing bowl, combine the julienned carrot, cucumber, red bell pepper, bean sprouts, chopped cilantro, and green onions. Toss well to ensure all the vegetables are evenly mixed.
Assemble the Spring Rolls
- 2
Wrap the Filling
Lay a spring roll wrapper on a clean, dry surface with one corner facing you. Place about 2-3 tablespoons of the vegetable filling near the corner facing you. 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 with remaining wrappers and filling.
Fry the Spring Rolls
- 3
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).
- 4
Fry the Rolls
Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy, turning occasionally to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
Serve
- 5
Plate the Spring Rolls
Arrange the crispy spring rolls on a serving platter. Serve immediately with sweet chili sauce for dipping.
