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
For Frying
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add the sesame oil and minced garlic. Sauté for about 1 minute until fragrant, then add the cabbage, carrots, green onions, and bean sprouts. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
- 2
Season the Filling
Pour in the soy sauce, and season with salt and pepper. Mix well and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
Assemble the Spring Rolls
- 3
Wrap the Filling
Lay a spring roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you to form a spring roll. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 4
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Spring Rolls
Carefully add 3-4 spring rolls at a time into the hot oil. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.
Serve
- 6
Plate and Serve
Serve the crispy spring rolls hot with a side of sweet chili sauce for dipping.