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Ingredients
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Filling
Wrapping
Frying
Method
Filling Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the grated carrot, shredded cabbage, thinly sliced bell pepper, and chopped green onion. Mix well.
- 2
Add Flavor
Add minced garlic, soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Stir until all ingredients are evenly coated. Set aside to marinate for about 10 minutes.
Wrapping the Spring Rolls
- 3
Prepare Wrappers
Lay a spring roll wrapper on a clean surface with one corner pointing towards you. This will be the base for your filling.
- 4
Fill the Wrapper
Spoon a generous amount of the vegetable filling (about 2 tablespoons) onto the bottom third of the wrapper.
- 5
Roll it Up
Fold the bottom corner of the wrapper over the filling, then fold the sides in, and roll tightly away from you. Seal the top corner with a mixture of cornstarch and water to prevent it from opening.
- 6
Repeat
Repeat the process with the remaining wrappers and filling until all are rolled.
Frying
- 7
Heat the Oil
In a large frying pan or wok, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, without overcrowding the pan. Fry for 3-4 minutes or until golden brown, turning occasionally for even cooking.
- 9
Drain and Serve
Remove the spring rolls from the oil with a slotted spoon and drain on paper towels. Serve hot with your choice of dipping sauce.