Spring Rolls Recipe
Vegetable spring rolls served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Cook the Vegetables
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the julienned carrots, shredded cabbage, sliced bell pepper, chopped green onions, and chopped mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
- 2
Season the Filling
Stir in the soy sauce and salt. Mix well and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool.
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2-3 tablespoons of the cooled vegetable filling in the center of the wrapper.
- 4
Roll the Spring Roll
Fold the corner closest to you over the filling. Tuck in the sides and roll away from you, sealing the edges with a little water if necessary. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Rolls
Carefully add the spring rolls to the hot oil, frying in batches if necessary. Fry for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve
- 7
Plate the Spring Rolls
Arrange the fried spring rolls on a serving platter. Serve with sweet chili sauce on the side for dipping.