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Ingredients
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Wrapper Ingredients
Filling Ingredients
Frying Ingredients
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- 2
Add Vegetables
Add the julienned carrots, shredded cabbage, sliced bell pepper, and chopped mushrooms to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 3
Season the Filling
Pour in the 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
- 4
Prepare the Wrappers
In a small bowl, mix cornstarch with water to create a paste. This will serve as a sealing agent for the wrappers.
- 5
Fill the Wrappers
Take one spring roll wrapper and place it on a clean surface with one corner pointing towards you. Add about 2 tablespoons of the cooled vegetable filling in the center.
- 6
Roll and Seal
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to the top. Once rolled, use the cornstarch paste to seal the edge of the wrapper.
- 7
Repeat
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 8
Heat the Oil
In a large pot or deep frying pan, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 9
Fry the Spring Rolls
Carefully add a few spring rolls to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
- 10
Drain and Serve
Remove the fried spring rolls carefully with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
