Fried Spring Rolls Recipe
Deep-fried rolls filled with vegetables and glass noodles served with sweet chili sauce.
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Ingredients
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Filling
Wrapping and Frying
Serving
Method
Filling
- 1
Soak and prep noodles
Soak the glass noodles in warm water for 10 minutes until softened. Drain and cut into 2-inch pieces.
- 2
Cook vegetables
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 3
Add the cabbage, carrot, mushrooms, and green onions. Stir-fry for 3–4 minutes until vegetables are slightly softened.
- 4
Add the noodles to the pan along with soy sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes, stirring well to combine. Remove from heat and let the filling cool.
Wrapping and Frying
- 5
Wrap the rolls
Place a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
- 6
- 7
Fry the rolls
Carefully place 3–4 rolls at a time into the hot oil. Fry for 3–4 minutes or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels. Repeat with remaining rolls.
Serving
- 8
Serve the hot spring rolls with sweet chili sauce on the side for dipping.
