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.
Filling
Spring Rolls
Dipping Sauce
Method
Filling Preparation
- 1
Prepare the Vegetables
In a large bowl, combine the julienned carrot, shredded cabbage, sliced bell pepper, and chopped green onions.
- 2
- 3
Season the Filling
Pour in the soy sauce and sesame oil. Mix everything together until well combined.
Spring Roll Assembly
- 4
Prepare the Wrappers
Lay out a spring roll wrapper on a clean surface, with one corner pointing towards you.
- 5
Fill the Wrapper
Place about 2-3 tablespoons of the filling mixture near the corner closest to you.
- 6
Roll the Spring Roll
Fold the bottom corner over the filling, then fold in the sides, and roll tightly until fully wrapped. Seal the edge with a little water.
- 7
Repeat
Continue filling and rolling the remaining wrappers until all the filling is used.
Cooking
- 8
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until hot.
- 9
Fry the Spring Rolls
Carefully add 3-4 spring rolls at a time into the hot oil. Fry for about 4-5 minutes, or until golden brown and crispy.
- 10
Drain the Rolls
Using a slotted spoon, remove the spring rolls from the oil and place them on paper towels to drain excess oil.
Serving
- 11
Serve with Dipping Sauce
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce on the side for dipping.