Spring Rolls Recipe
Crispy spring rolls filled with vegetables.
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Ingredients
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Spring Roll Filling
Spring Roll Assembly
Method
Prepare the Filling
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.
Add Remaining Ingredients
Add the julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onions to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender.
Season the Filling
Pour in the soy sauce, sesame oil, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and let it cool.
Assemble the Spring Rolls
Prepare the Wrappers
Lay a spring roll wrapper flat on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the corner closest to you.
Roll the Wrapper
Fold the corner over the filling, then fold in the sides. Roll the wrapper tightly away from you, sealing the end with a mixture of cornstarch and water.
Repeat
Continue this process with the remaining wrappers and filling until all are assembled.
Fry the Spring Rolls
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until hot but not smoking.
Fry the Rolls
Carefully place a few spring rolls in the hot oil, frying them in batches. Fry for 3-4 minutes or until they are golden brown and crispy.
Drain and Serve
Remove the spring rolls from the oil and place them on paper towels to drain excess oil. Serve hot with dipping sauce.