Vegetable Spring Rolls Recipe
Crispy spring rolls filled with seasonal vegetables.
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Ingredients
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Filling
Spring Roll Wrapper
For Frying
Method
Preparation of Filling
- 1
Prepare Vegetables
Finely chop the carrot, cabbage, bell pepper, and green onions. Mince the garlic and grate the ginger.
- 2
Mix Filling
In a large bowl, combine the chopped vegetables, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
Assembling Spring Rolls
- 3
Prepare Wrappers
Lay a spring roll wrapper on a clean, flat surface, with one corner pointing towards you.
- 4
Add Filling
Place 2 tablespoons of the vegetable filling on the lower third of the wrapper.
- 5
Roll Wrapper
Fold the corner closest to you over the filling, then fold in the sides, and continue rolling away from you to form a tight roll. Seal the edge with a little water.
Frying
- 6
Heat Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry Spring Rolls
Carefully add the spring rolls in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes or until golden brown and crispy.
- 8
Drain and Serve
Use a slotted spoon to remove the spring rolls and let them drain on paper towels before serving hot.