Spring Rolls Recipe
Crispy spring rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Sweet Chili Sauce
Oil for Frying
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 2
Add the Remaining Vegetables
Add the finely shredded cabbage, grated carrot, chopped bell pepper, and chopped green onions to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
- 3
Season the Filling
Pour in the soy sauce, and season with salt and black pepper. Stir well and cook for an additional 2 minutes. Remove from heat and let the filling cool.
Assembling the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the cooled vegetable filling in the center of the wrapper.
- 5
Roll the Spring Rolls
Fold the bottom corner over the filling, then fold in the sides and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling.
Frying the Spring Rolls
- 6
Heat the Oil
In a deep frying pan or wok, heat 4 cups of vegetable oil over medium-high heat until hot.
- 7
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, and fry for about 3-4 minutes, turning occasionally until golden brown and crispy. Remove and drain on paper towels.
Serving
- 8
Plate and Serve
Serve the crispy spring rolls warm with sweet chili sauce on the side for dipping.
