Veggie Spring Rolls Recipe
Crispy spring rolls filled with assorted vegetables.
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Ingredients
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Filling
Wrappers
Frying
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the julienned carrots, shredded cabbage, sliced bell pepper, chopped green onions, minced garlic, and grated ginger. Pour in the soy sauce and sesame oil, and mix well until all vegetables are evenly coated.
- 2
Set Up Workstation
Lay out a clean surface to work on. Prepare a small bowl of water for sealing the spring rolls later.
Assembly
- 3
Wrap the Spring Rolls
Take one spring roll wrapper and place it on the work surface with one corner pointing towards you. Add about 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. Use a little water to seal the edge of the wrapper. Repeat with remaining wrappers and filling.
Cooking
- 4
Heat the Oil
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature if available.
- 5
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even cooking.
- 6
Drain and Serve
Using a slotted spoon, remove the fried spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
