Vegetable Spring Rolls Recipe
Crispy spring rolls filled with mixed vegetables, served with a sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Sweet Chili Sauce
Method
Prepare the Filling
- 1
Chop the Vegetables
Finely chop the carrots, cabbage, bell pepper, and green onions. Mince the garlic.
- 2
Cook the Filling
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped vegetables and stir-fry for 5-7 minutes until they are tender.
- 3
Add Seasoning
Pour in the soy sauce, and sprinkle with salt and pepper. Mix well and sauté for another 1-2 minutes. Remove from heat and allow to cool slightly.
Assemble the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place 2-3 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
- 6
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot.
- 7
Fry the Rolls
Carefully place the spring rolls in the hot oil, frying them in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Drain and Cool
Remove the spring rolls from the oil and place them on paper towels to drain excess oil. Let cool slightly before serving.
Serve
- 9
Plate and Serve
Serve the crispy vegetable spring rolls hot with a side of sweet chili sauce for dipping.
