Spring Rolls Recipe
crispy pastry, braised cabbage, carrot, bell pepper, chili, soy, served with sweet chili sauce
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
For Frying
For Serving
Method
Preparing the Filling
- 1
Chop and Braise Vegetables
Thinly slice the cabbage, carrot, and bell pepper. In a large skillet, heat a tablespoon of oil over medium heat. Add the cabbage and sauté for 3 minutes until it begins to soften.
- 2
Assembling Spring Rolls
- 3
Prepare Spring Roll Wrapper
Lay a spring roll wrapper flat on a clean surface with one corner facing you. Place a spoonful of the cooled vegetable filling in the center.
- 4
Roll and Seal
Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner. Use a bit of water to seal the edge of the wrapper. Repeat with remaining wrappers and filling.
Frying the Spring Rolls
- 5
Heat Oil
In a deep frying pan or wok, heat vegetable oil over medium-high heat until hot, about 350°F (175°C).
- 6
Fry Spring Rolls
Carefully add spring rolls in batches to the hot oil. Fry for 4-5 minutes, turning occasionally until golden brown and crispy. Remove and drain on paper towels.
Serving
- 7
Serve with Sauce
Arrange the crispy spring rolls on a serving platter and serve hot with sweet chili sauce on the side.