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Ingredients
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Vegetable Filling
Spring Roll Wrappers
Frying
Sweet Chili Sauce (optional)
Method
Prepare the Vegetable Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- 2
- 3
Season the Filling
Pour in the soy sauce, and sprinkle with salt and black pepper. Mix thoroughly and cook for another 2 minutes. Remove from heat and let the filling cool.
- 4
Incorporate Green Onions
Once the filling mixture has cooled, fold in the chopped green onions.
Assemble the Spring Rolls
- 5
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 6
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the center of the wrapper. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly to seal.
- 7
Seal the Edges
Use a little water on your fingertips to moisten the top corner of the wrapper to seal the roll.
Fry the Spring Rolls
- 8
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 9
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time. Fry for about 4-5 minutes, turning occasionally until they are golden brown and crispy.
- 10
Drain Excess Oil
Remove the spring rolls from the oil and place them on paper towels to drain excess oil.
Serve
- 11
Plate the Spring Rolls
Arrange the crispy spring rolls on a serving platter.
- 12
Add Sweet Chili Sauce
Serve with a side of sweet chili sauce for dipping.