Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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
For Frying
For Dipping Sauce
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add a tablespoon of vegetable oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onions. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 2
Season the Filling
Pour in the soy sauce and sesame oil, and sprinkle with salt and pepper. Stir well to combine and cook for another 2-3 minutes. Remove from heat and let it cool.
Assemble the Spring Rolls
- 3
Wrap the Filling
Take a spring roll wrapper and place it on a clean, flat surface. Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper. Fold the sides over the filling and then roll it up tightly from the bottom edge to the top. Repeat this process for all wrappers and filling.
Fry the Spring Rolls
- 4
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).
- 5
Fry the Rolls
Carefully add the spring rolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serve
- 6
Plate and Enjoy
Serve the crispy spring rolls hot with a side of sweet chili sauce for dipping.
