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Ingredients
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Vegetable Filling
Spring Roll Wrappers
Frying
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- 2
Add the Main Ingredients
Add the finely shredded cabbage, julienned carrot, sliced bell pepper, and chopped green onions to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.
- 3
Season the Filling
Pour in the soy sauce, and sprinkle salt and pepper to taste. Mix well and cook for another 2 minutes. Remove from heat and let it cool.
Assemble the Spring Rolls
- 4
Prepare the Wrappers
Lay one spring roll wrapper on a clean, flat surface, with one corner facing you.
- 5
Add the Filling
Place about 2 tablespoons of the cooled vegetable filling near the corner closest to you.
- 6
Roll the Wrapper
Fold the corner over the filling, then fold in the sides and roll tightly away from you. Seal the edge with a little water.
- 7
Repeat
Repeat the rolling process with the remaining wrappers and filling.
Fry the Spring Rolls
- 8
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Rolls
Carefully add a few spring rolls to the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until golden brown and crispy.
- 10
Drain and Serve
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
