Spring Rolls Recipe
Crispy vegetable spring rolls served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrapping
Frying
Dipping Sauce
Method
Spring Roll Filling Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the finely shredded cabbage, grated carrot, chopped green onion, and finely sliced bell pepper.
- 2
Add Aromatics
Add the minced garlic and grated ginger to the vegetable mixture.
- 3
Season the Filling
Pour in the soy sauce and sesame oil. Season with salt and black pepper. Mix thoroughly until all the vegetables are well coated.
Spring Roll Assembly
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner facing you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 6
Roll the Wrapper
Fold the corner over the filling, then fold in the sides. Roll tightly away from you until the spring roll is formed.
- 7
Seal the Spring Roll
In a small bowl, mix cornstarch with water to create a paste. Use this paste to seal the edge of the spring roll.
Frying the Spring Rolls
- 8
Heat the Oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 4-5 minutes.
- 10
Drain and Cool
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly.
Serving
- 11
Serve with Dipping Sauce
Arrange the spring rolls on a platter and serve with sweet chili sauce on the side for dipping.