Spring Rolls Recipe
Crispy spring rolls served with sweet chili sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Spring Roll Wrappers
For Frying
Sweet Chili Sauce
Method
Preparing the Filling
- 1
Mix Vegetables
In a large mixing bowl, combine the shredded cabbage, grated carrot, bean sprouts, and chopped green onions.
- 2
Season Filling
Add minced garlic and ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly coated.
Rolling the Spring Rolls
- 3
Position Wrapper
Lay a spring roll wrapper on a clean surface, with one corner pointing towards you.
- 4
Add Filling
Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 5
Roll and Seal
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to the top corner. Seal with a bit of water.
- 6
Continue Rolling
Repeat with remaining wrappers and filling.
Frying the Spring Rolls
- 7
Heat Oil
In a large frying pan or wok, heat vegetable oil over medium-high heat until hot.
- 8
Fry Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, being cautious not to overcrowd the pan.
- 9
Drain Spring Rolls
Fry until golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to remove and drain on paper towels.
Serving
- 10
Plate and Serve
Serve the crispy spring rolls hot with sweet chili sauce on the side for dipping.