Vegetable Spring Rolls Recipe
Crispy spring rolls filled with mixed vegetables.
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Ingredients
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Spring Roll Wrappers
Vegetable Filling
For Frying
Method
Preparation of Filling
- 1
Prepare the Vegetables
In a large bowl, combine the finely shredded cabbage, grated carrot, diced bell pepper, sliced green onions, and minced garlic.
- 2
Add Seasoning
Pour in the soy sauce, sesame oil, salt, and black pepper. Mix well to ensure the vegetables are evenly coated with the seasoning.
- 3
Let it Rest
Allow the vegetable mixture to sit for about 10 minutes so that the flavors can meld together.
Rolling the Spring Rolls
- 4
Prepare the Wrappers
Lay one spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
- 6
Roll it Up
Fold the corner closest to you over the filling, then fold in the sides. Roll away from you tightly to form a spring roll.
- 7
Seal the Edges
Wet the top corner with a little water to seal the spring roll. Repeat this process with the remaining wrappers and filling.
Frying the Spring Rolls
- 8
Heat the Oil
In a large frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Spring Rolls
Carefully add a few spring rolls to the hot oil, making sure not to overcrowd the pan. Fry for 4-5 minutes or until golden brown and crispy.
- 10
Remove and Drain
Using a slotted spoon, remove the spring rolls and place them on paper towels to drain excess oil.
- 11
Serve
Serve the crispy vegetable spring rolls hot with your favorite dipping sauce.
