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.
Vegetable Filling
Spring Roll Wrappers
For Frying
Method
Preparation of Filling
- 1
Prepare the Vegetables
In a large bowl, combine the shredded carrots, shredded cabbage, sliced bell pepper, chopped green onions, and minced garlic.
- 2
Season the Filling
Add the soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Toss well until all the vegetables are evenly coated. Set aside.
Assembling Spring Rolls
- 3
Wrap the Filling
Take a spring roll wrapper and lay it flat on a clean surface. Spoon about 2 tablespoons of the vegetable filling towards the bottom of the wrapper.
- 4
Fold and Roll
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Seal the edge with a little water.
- 5
Repeat
Continue this process until all the filling and wrappers are used up.
Frying Spring Rolls
- 6
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Spring Rolls
Carefully add a few spring rolls to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes.
- 8
Drain
Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.