Vegetable Spring Rolls Recipe
Crispy vegetable spring rolls served with sweet chili dip.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Spring Roll Wrappers
Sweet Chili Dip
For Frying
Method
Prepare the Filling
- 1
Sauté Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- 2
Add Vegetables
Add shredded cabbage, julienned carrots, sliced bell pepper, and chopped green onions to the skillet. Stir well and cook for 5-7 minutes until vegetables are slightly tender.
- 3
Season the Mixture
Pour in soy sauce, and season with salt and black pepper. Stir to combine, then remove from heat and let the mixture cool.
Assemble the Spring Rolls
- 4
Prepare Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner facing you. Place about 2 tablespoons of the vegetable filling on the wrapper, near the corner closest to you.
- 5
Roll the Wrapper
Fold the corner over the filling, then fold in the sides and roll tightly away from you. Seal the edge with a little water. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry Rolls
Carefully add the spring rolls to the hot oil in batches, frying for about 4-5 minutes or until golden brown and crispy. Turn occasionally for even cooking.
- 8
Drain Rolls
Use a slotted spoon to remove the rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Prepare the Sweet Chili Dip
- 9
Mix the Dip
In a small bowl, combine sweet chili sauce, rice vinegar, and minced garlic. Stir well until fully combined.