Crispy Spring Rolls Recipe
Cabbage, carrots, mushrooms, green beans, onions, vermicelli noodles, chipotle aioli; served with sweet thai chili
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Ingredients
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Vegetables
Noodles
Sauce
Spring Roll Wrappers
Method
Preparation of Filling
- 1
Chop Vegetables
Finely chop the cabbage, carrots, mushrooms, green beans, and onion. Place them in a large mixing bowl.
- 2
Prepare Noodles
Cook the vermicelli noodles according to package instructions. Drain and chop into smaller pieces. Add to the vegetable mixture.
- 3
Mix Filling
Mix all the chopped vegetables and vermicelli noodles together. Season with salt and pepper to taste, and set aside.
Assembling Spring Rolls
- 4
Prepare Wrappers
Lay out a spring roll wrapper on a clean surface with one corner pointing towards you.
- 5
Fill Wrapper
Place 2-3 tablespoons of the filling mixture near the corner closest to you, then fold the corner over the filling, folding in the sides to secure it, and roll tightly to the top. Repeat with remaining wrappers and filling.
Cooking
- 6
Fry Spring Rolls
In a large skillet or deep fryer, heat oil over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serving
- 7
Plate and Serve
Serve the crispy spring rolls hot with chipotle aioli and sweet Thai chili sauce on the side for dipping.
