Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying Oil
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Combine Vegetables
In a large bowl, combine the julienned carrots, shredded cabbage, sliced bell pepper, chopped green onions, minced garlic, and minced ginger.
- 2
Add Seasoning
Pour in the soy sauce, sesame oil, and sprinkle with salt. Toss everything together until well mixed.
Assemble the Spring Rolls
- 3
Prepare Wrappers
Lay one spring roll wrapper on a clean, flat surface with one corner facing you.
- 4
Fill the Wrapper
Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- 5
Roll and Seal
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water to moisten the top corner to seal the roll.
- 6
Repeat
Continue the process with the remaining wrappers and filling, placing the rolls seam-side down on a plate.
Fry the Spring Rolls
- 7
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Rolls
Carefully place the spring rolls in the hot oil in batches. Fry for 3-4 minutes or until golden brown and crispy.
- 9
Drain and Cool
Remove the spring rolls with a slotted spoon and place them on paper towels to drain excess oil.
Serve the Spring Rolls
- 10
Plate and Serve
Arrange the crispy spring rolls on a serving platter and serve with sweet chili sauce on the side for dipping.