Vegetable Spring Rolls Recipe
Crispy spring rolls filled with fresh vegetables.
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Ingredients
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Wrapper Ingredients
Filling Ingredients
Method
Preparing the Filling
- 1
Cook the Vegetables
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the julienned carrots, shredded cabbage, bell pepper, and chopped green onion. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 2
Season the Filling
Once the vegetables are cooked, add soy sauce, sesame oil, salt, and pepper. Stir well to combine and cook for another 2 minutes. Remove from heat and let the filling cool.
Assembling the Spring Rolls
- 3
Prepare the Work Surface
Lay out a clean surface and have a bowl of warm water ready for moistening the spring roll wrappers.
- 4
Fill the Wrappers
Take one spring roll wrapper and dip it in the warm water for a few seconds until it becomes pliable. Lay it flat on the work surface. Place 2-3 tablespoons of the vegetable filling near one edge of the wrapper. Roll the wrapper tightly around the filling, folding in the sides to secure the contents. Repeat with the remaining wrappers and filling.
Frying 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
- 7
Serve
Serve the crispy vegetable spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
