Thai Spring Rolls Recipe
Crispy spring rolls filled with vegetables served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrapping
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Mix the Vegetables
In a large mixing bowl, combine the shredded carrots, shredded cabbage, bean sprouts, and chopped green onions.
- 2
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes soft and pliable.
- 4
Fill the Wrapper
Lay the softened rice paper wrapper on a clean surface. Place about 2-3 tablespoons of the vegetable filling near the bottom edge of the wrapper.
- 5
Roll the Spring Roll
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it tightly away from you to encase the filling. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat the Oil
In a large skillet or frying pan, heat about 1 inch of oil over medium-high heat until hot.
- 7
Fry the Spring Rolls
Carefully add the spring rolls in batches, frying them for about 3-4 minutes on each side until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve
- 8
Plate and Serve
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce for dipping.
