Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Dipping Sauce
Method
Preparing the Filling
- 1
Prepare the Vegetables
In a large bowl, combine julienned carrots, finely shredded cabbage, sliced bell pepper, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 2
Set Aside Filling
Once mixed, set the filling aside to let the flavors meld while preparing the wrappers.
Assembling the Spring Rolls
- 3
Prepare Work Surface
Lay out a clean surface and gather your spring roll wrappers and a small bowl of water nearby.
- 4
Wrap the Filling
Take one spring roll wrapper and place it on the work surface with one corner facing you. Spoon 2 tablespoons of the vegetable filling onto the wrapper. Fold the corner closest to you over the filling, fold in the sides, and then roll it away from you tightly. Seal the edge with a little water and repeat with remaining wrappers and filling.
Frying the Spring Rolls
- 5
Heat the Oil
In a deep frying pan or wok, heat oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Spring Rolls
Carefully place the spring rolls in the hot oil, a few at a time, avoiding overcrowding. Fry for 3-4 minutes or until they are golden brown and crispy. Turn them occasionally for even cooking.
- 7
Drain the Rolls
Using a slotted spoon, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 8
Serve Hot
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce for dipping.
