Spring Rolls Recipe
Crispy rolls filled with vegetables.
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Ingredients
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Filling
Wraps
Frying
Method
Preparation of Filling
Prepare the Vegetables
In a large bowl, combine the grated carrot, shredded cabbage, sliced bell pepper, chopped green onions, and minced garlic.
Add Seasoning
Drizzle the soy sauce and sesame oil over the vegetable mixture. Toss well to evenly coat the vegetables with the sauces.
Rolling the Spring Rolls
Soften Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrap into the water for about 10 seconds, or until it becomes soft and pliable.
Fill and Roll
Place a small amount of the vegetable filling in the center of the softened rice paper. Fold the sides over the filling, then roll from the bottom up to enclose the filling completely. Repeat with remaining wraps and filling.
Frying
Fry the Spring Rolls
Carefully add spring rolls to the hot oil, a few at a time, without overcrowding. Fry for 3-4 minutes, turning occasionally until golden brown and crispy.
Drain
Once cooked, remove the spring rolls from the oil and drain on paper towels to remove excess oil.