Veg Spring Roll Recipe
Crispy fried roll filled with shredded vegetables.
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Ingredients
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Filling
Spring Roll Wrappers
Frying
Method
Prepare the Filling
- 1
Mix the Vegetables
In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, and chopped green onions.
- 2
Add Flavor
Add minced garlic, grated ginger, soy sauce, salt, and black pepper to the vegetable mixture. Toss everything together until well combined.
- 3
Set Aside
Set the filling mixture aside to let the flavors meld while you prepare the wrappers.
Assemble the Spring Rolls
- 4
Prepare Workstation
Lay out a clean, flat surface and place a spring roll wrapper on it with one corner facing you.
- 5
Add Filling
Place about 2 tablespoons of the vegetable filling near the corner of the wrapper closest to you.
- 6
Roll the Wrapper
Fold the corner over the filling, then fold in the sides and roll tightly away from you, sealing the edge with a little water.
- 7
Repeat
Repeat the process with the remaining wrappers and filling.
Fry the Spring Rolls
- 8
Heat the Oil
In a large pot or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Rolls
Carefully add the spring rolls to the hot oil, a few at a time, ensuring they are not overcrowded. Fry for 3-4 minutes or until golden brown and crispy.
- 10
Drain
Use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- 11
Presentation
Arrange the crispy spring rolls on a serving platter and serve hot with dipping sauce of your choice.
