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Ingredients
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Wrapper Ingredients
Filling Ingredients
Frying Ingredients
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the julienned carrot, finely shredded cabbage, sliced bell pepper, chopped green onions, and minced garlic.
- 2
Season the Filling
Add the soy sauce, sesame oil, salt, and black pepper to the vegetables and mix well to combine. Let the mixture sit for about 10 minutes to allow the flavors to meld.
Rolling the Spring Rolls
- 3
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface, with one corner pointing towards you.
- 4
Fill the Wrapper
Place about 2 tablespoons of the filling mixture near the center of the wrapper.
- 5
Roll the Wrapper
Fold the bottom corner of the wrapper over the filling, then fold in the sides and tightly roll up the wrapper to enclose the filling. Seal the edge with a little water.
- 6
Repeat
Repeat the process for the remaining wrappers and filling.
Frying
- 7
Heat the Oil
In a large, deep frying pan, heat the vegetable oil over medium-high heat until hot.
- 8
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Turn them occasionally for even browning.
- 9
Drain Excess Oil
Using a slotted spoon, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain the excess oil.
Serving
- 10
Serve Hot
Serve the vegetable spring rolls hot with your favorite dipping sauce, such as sweet chili or soy sauce.