Crispy Spring Rolls Recipe

Sauté the Vegetables

In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the shredded cabbage, grated carrots, chopped bell pepper, and chopped green onions. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.

Season the Filling

Add soy sauce and pepper to the sautéed vegetables. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.

Prepare the Spring Roll Wrapper

Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the cooled vegetable filling near the corner closest to you.

Roll the Wrapper

Fold the corner over the filling, then fold in the sides tightly and roll away from you to form a tight roll. Seal the edge with a little water.

Repeat

Repeat the process with the remaining wrappers and filling.

Heat the Oil

In a deep frying pan, heat vegetable oil over medium-high heat until hot, about 350°F (175°C).

Fry the Spring Rolls

Carefully add spring rolls to the hot oil, a few at a time, to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.

Serve with Sauce

Arrange the crispy spring rolls on a serving plate and serve hot with sweet chili sauce for dipping.