Spring Rolls Recipe
Crispy rolls filled with vegetables.
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Ingredients
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Wrapper
Filling
Frying
Method
Prepare the filling
- 1
Mix the vegetables
In a large bowl, combine the julienned carrot, sliced bell pepper, shredded cabbage, chopped green onion, minced garlic, and grated ginger.
- 2
Season the filling
Add soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Toss well to combine and let it marinate for about 10 minutes.
Prepare the wrappers
- 3
Make the sealing mixture
In a small bowl, mix cornstarch with water to create a slurry. This will help seal the spring roll wrappers.
- 4
Wrap the filling
Take one spring roll wrapper and place it on a clean, dry surface. Spoon about 2 tablespoons of the vegetable mixture onto the lower third of the wrapper. Fold the sides over the filling, then roll it up tightly from the bottom. Seal the edge with the cornstarch slurry. Repeat with remaining wrappers and filling.
Fry the spring rolls
- 5
Heat the oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the spring rolls
Carefully add spring rolls to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Serve
- 7
Enjoy
Serve the crispy spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.