Spring Rolls Recipe
Cabbage, carrots, celery, onion and shitake mushrooms rolled in a light pastry shell, fried and served with sweet chili sauce.
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Ingredients
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Vegetable Filling
Pastry Shell
Sweet Chili Sauce
Method
Prepare the Filling
- 1
- 2
Sauté the Filling
In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add the cabbage, carrots, celery, and shiitake mushrooms. Cook for about 5-7 minutes until the vegetables soften. Season with salt and pepper to taste. Remove from heat and let cool.
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Lay out a spring roll wrapper on a clean surface, with one corner pointing towards you.
- 4
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a bit of water.
Fry the Spring Rolls
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot.
- 6
Fry the Rolls
Carefully add the spring rolls to the hot oil, frying in batches. Cook for about 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serve
- 7
Plate and Serve
Arrange the fried spring rolls on a serving platter and serve with sweet chili sauce for dipping.
