Crispy Spring Rolls Recipe
Served with a sweet chili dipping sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Sweet Chili Dipping Sauce
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add the sesame oil and minced garlic. Sauté for about 1 minute until fragrant.
- 2
Add the Other Ingredients
Add the finely shredded cabbage, grated carrot, chopped green onions, and chopped mushrooms to the skillet. Stir well and cook for 5-7 minutes until the vegetables are tender.
- 3
Season the Filling
Stir in the soy sauce, and add salt and pepper to taste. Mix well and remove from heat. Allow to cool slightly.
Assembling the Spring Rolls
- 4
Prepare the Wrapper
Lay a spring roll wrapper on a clean, flat surface, with one corner pointing toward you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly to form a spring roll. Repeat with remaining wrappers and filling.
Frying the Spring Rolls
- 6
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Spring Rolls
Carefully add the spring rolls in batches, frying for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Making the Dipping Sauce
- 8
Combine the Ingredients
In a small bowl, mix together the sweet chili sauce, rice vinegar, and chili flakes. Stir until well combined.