Spring Rolls Recipe
Make Spring Rolls Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spring Roll Filling
Spring Roll Assembly
Dipping Sauce
Method
Prepare Spring Roll Filling
- 1
Sauté vegetables
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
- 2
Add the shredded cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for 3–4 minutes until vegetables are slightly wilted but still crisp.
- 3
Add soy sauce and sesame oil. Toss everything together and cook for an additional minute. Remove from heat and stir in the chopped green onions. Let the filling cool to room temperature.
Assemble Spring Rolls
- 4
Place a spring roll wrapper on a clean surface with a corner facing you (like a diamond). Spoon about 2 tablespoons of the cooled filling near the bottom corner.
- 5
Fold the bottom corner over the filling, then tuck in the sides. Roll tightly towards the top corner. Use a small dab of water to seal the top corner of the wrapper. Repeat with remaining wrappers and filling.
Fry Spring Rolls
- 6
Heat 2 cups of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until hot (about 350°F or 175°C).
- 7
Fry the spring rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
Prepare Dipping Sauce
- 8
In a small bowl, combine soy sauce, rice vinegar, honey, chili flakes, and minced garlic. Stir well until honey is dissolved. Set aside for serving.
