Vegetable Spring Rolls Recipe
Crispy spring rolls filled with fresh vegetables.
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Ingredients
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Wrapper
Filling
Frying
Method
Preparation of Filling
- 1
Prepare the Vegetables
Wash and julienne the carrot, finely shred the cabbage, thinly slice the bell pepper, and chop the green onions. Rinse the bean sprouts and set aside.
- 2
Mix the Filling
In a large mixing bowl, combine the julienned carrot, shredded cabbage, sliced bell pepper, bean sprouts, chopped green onions, and minced garlic. Add soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly coated.
Assembling the Spring Rolls
- 3
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner facing you.
- 4
Fill the Wrapper
Place 2-3 tablespoons of the vegetable filling near the corner of the wrapper closest to you. Fold the corner over the filling, then fold in the sides and roll tightly to form a spring roll. Seal the edge with a little water.
- 5
Repeat
Continue the process until all wrappers and filling are used.
Frying
- 6
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until hot but not smoking.
- 7
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil in batches. Fry for 3-4 minutes or until they are golden brown and crispy. Turn them occasionally for even cooking.
- 8
Drain
Remove the spring rolls and place them on a paper towel-lined plate to drain excess oil.
Serving
- 9
Serve
Serve the crispy vegetable spring rolls warm with a side of soy sauce or sweet chili sauce for dipping.
