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Ingredients
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Wrapper Ingredients
Filling Ingredients
Frying Ingredients
Method
Preparing the Wrappers
- 1
Make Flour Paste
In a small bowl, mix all-purpose flour with water to create a thick paste. This will help seal the spring roll wrappers.
Preparing the Filling
- 2
Sauté Vegetables
In a large skillet over medium heat, add a splash of vegetable oil. Once heated, add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 3
Add Vegetables
Add the finely shredded cabbage, julienned carrot, thinly sliced bell pepper, and chopped green onions to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 4
Season the Filling
Pour in soy sauce and sesame oil, and season with salt and pepper to taste. Mix well and cook for an additional 2 minutes. Remove from heat and let cool.
Assembling the Spring Rolls
- 5
Fill the Wrappers
Lay a spring roll wrapper flat on a clean surface. Place 2 tablespoons of the vegetable filling in the center. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to secure. Use the flour paste to seal the edge.
- 6
Repeat
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 7
Heat Oil
In a deep frying pan or wok, heat vegetable oil over medium-high heat until hot but not smoking.
- 8
Fry the Spring Rolls
Carefully add the spring rolls in batches, frying for about 3-4 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 9
Serve
Serve hot with dipping sauce of your choice.
