Vegetable Spring Rolls Recipe
Crispy fried spring rolls stuffed with vegetables.
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Ingredients
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Filling
Spring Roll Wrappers
Frying
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add the sesame oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- 2
Add Remaining Ingredients
Add the shredded cabbage, grated carrots, chopped bell pepper, and sliced green onions to the skillet. Stir well and cook for about 5-7 minutes until the vegetables are tender.
- 3
Season the Filling
Pour the soy sauce over the vegetables, and season with salt and black pepper. Mix well and let it cook for another 2 minutes. Remove from heat and let it cool.
Assemble the Spring Rolls
- 4
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.
- 5
Seal the Wrapper
Use a little water on your fingers to seal the edges of the wrapper. Repeat the process for all wrappers and filling.
Fry the Spring Rolls
- 6
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Spring Rolls
Carefully add the spring rolls in batches, ensuring not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
- 8
Serve
Serve hot with your favorite dipping sauce.
