Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Filling
Wrapping
Frying
Dipping Sauce
Method
Preparation of Filling
- 1
Prepare the Vegetables
In a large mixing bowl, combine the shredded carrots, chopped cabbage, sliced bell pepper, and chopped green onions. Mix well.
- 2
Add Aromatics
Stir in the minced garlic and grated ginger into the vegetable mixture.
- 3
Season the Filling
Add soy sauce and sesame oil to the vegetable mix. Toss everything together until evenly coated.
Wrapping the Spring Rolls
- 4
Prepare Wrappers
Lay a spring roll wrapper on a clean surface with one corner pointing towards 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 and roll tightly away from you. Seal the edge with a mixture of cornstarch and water.
- 7
Repeat
Continue with the remaining wrappers and filling until all are filled and rolled.
Frying the Spring Rolls
- 8
Heat the Oil
In a large frying pan or deep 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, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 10
Drain and Serve
Remove the spring rolls from the oil and drain on paper towels. Serve hot with sweet chili sauce.