Spring Rolls Recipe
Crispy rolls filled with vegetables.
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Ingredients
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Filling
Wrapping
Frying
Method
Filling Preparation
- 1
Prepare Vegetables
In a large mixing bowl, combine the shredded carrots, shredded cabbage, sliced bell pepper, chopped green onions, and minced garlic.
- 2
Season Filling
Add soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Toss well until all the vegetables are evenly coated. Set aside.
Wrapping Spring Rolls
- 3
Prepare Wrappers
Take one spring roll wrapper and lay it flat on a clean surface with one corner pointing towards you.
- 4
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling and roll it tightly, folding in the sides as you go.
- 5
Seal the Edges
In a small bowl, mix cornstarch with water to create a paste. Use this paste to seal the edge of the wrapper to prevent it from opening during frying.
- 6
Repeat
Repeat the process with the remaining wrappers and filling until all are rolled.
Frying
- 7
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry Spring Rolls
Carefully add the spring rolls to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side.
- 9
Drain and Serve
Remove the spring rolls from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.