Vegetable Spring Rolls (100 Count) Recipe
Delicate, crispy crepes filled with veggies & spices. Sweet mustard sauce on the side
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.
Spring Roll Ingredients
Method
Preparation Steps
- 1
Prepare the Filling
In a large bowl, combine shredded carrots, cabbage, bell peppers, cucumber, bean sprouts, green onions, and chopped cilantro. Add soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix well to combine.
- 2
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft. Remove and let excess water drip off.
- 3
Fill and Roll
Place a small amount of the vegetable mixture in the center of the softened rice paper. Fold the sides over the filling and roll tightly from the bottom up. Repeat with remaining wrappers and filling.
- 4
Frying (Optional)
For crispy spring rolls, heat oil in a frying pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.