Spring Rolls Recipe
Crispy spring rolls filled with vegetables.
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Ingredients
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Wrapper Ingredients
Filling Ingredients
For Frying
Method
Preparation of Filling
- 1
In a large mixing bowl, combine the julienned carrots, finely shredded cabbage, thinly sliced bell pepper, chopped green onions, and minced garlic.
- 2
Add the soy sauce, sesame oil, salt, and black pepper to the vegetables. Mix well until all ingredients are evenly coated.
- 3
Let the filling mixture sit for about 10 minutes to allow the flavors to meld.
Wrapping the Spring Rolls
- 4
Lay a spring roll wrapper on a clean, flat surface with one corner facing you.
- 5
Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 6
Fold the corner over the filling, then fold in the sides, and roll it up tightly to form a spring roll. Seal the edge with a little cornstarch mixed with water.
- 7
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 8
In a deep frying pan or wok, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 9
Carefully add the spring rolls to the hot oil in batches, making sure not to overcrowd the pan.
- 10
Fry the spring rolls for about 3-4 minutes, or until they are golden brown and crispy. Turn them occasionally for even cooking.
- 11
Remove the fried spring rolls and place them on paper towels to drain excess oil.
Serving
- 12
Serve the crispy spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.