Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet and sour sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Sweet and Sour Sauce
Frying
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add carrots, cabbage, bell pepper, and green onions. Cook for 5-7 minutes until vegetables are tender.
- 2
Season the Filling
Pour soy sauce into the skillet, add salt and black pepper. Stir well to combine and cook for another 2 minutes. Remove from heat and let it cool.
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Lay a spring roll wrapper on a clean surface, with one corner pointing towards you.
- 4
Fill the Wrapper
Place about 2 tablespoons of the cooled vegetable filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly to seal the spring roll.
- 5
Repeat
Continue the process with the remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat the Oil
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C).
- 7
Fry the Rolls
Carefully place spring rolls in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
Prepare the Sweet and Sour Sauce
- 8
Combine Ingredients
In a small saucepan, mix ketchup, rice vinegar, brown sugar, and soy sauce. Stir well.
- 9
Thicken the Sauce
In a separate bowl, mix cornstarch and water until smooth. Add to the saucepan and cook over medium heat, stirring constantly until the sauce thickens, about 3-5 minutes.