Thai Spring Rolls Recipe
Crispy spring rolls served with sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Sauté Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 2
Add Veggies
Add julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onions to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crunchy.
- 3
Season the Filling
Stir in soy sauce, chopped cilantro, and salt. Mix well and remove from heat. Allow to cool slightly.
Assemble Spring Rolls
- 4
Prep the Wrappers
Lay a spring roll wrapper on a clean, flat surface with a corner facing you.
- 5
Fill the Wrapper
Place 2-3 tablespoons of the vegetable filling near the corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat Oil
In a deep frying pan or wok, heat vegetable oil over medium-high heat until hot.
- 7
Fry Spring Rolls
Carefully place spring rolls into the hot oil, frying in batches. Fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serve
- 8
Plate the Rolls
Arrange the crispy spring rolls on a serving platter.
- 9
Serve with Sauce
Serve warm with sweet chili sauce for dipping.