Spring Rolls Recipe
Crispy rolls filled with vegetables
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.
Wraps
Vegetable Filling
Frying
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the julienned carrot, shredded cabbage, sliced bell pepper, sliced green onions, and minced garlic. Add the soy sauce, sesame oil, salt, and black pepper. Mix well to ensure all vegetables are evenly coated with the seasoning.
Rolling
- 2
Wrap the Spring Rolls
Lay a spring roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the side corners and roll tightly until you reach the opposite corner. Seal the edge with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
Frying
- 3
Fry the Spring Rolls
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until hot. Carefully add the spring rolls in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the spring rolls and drain them on paper towels to remove excess oil.
Serving
- 4
Serve
Serve the crispy spring rolls hot with dipping sauces such as sweet chili sauce or soy sauce for added flavor.