Crispy Spring Rolls Recipe
Vegetable-filled rolls served with sweet and sour sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Sweet and Sour Sauce
Method
Prepare the Filling
- 1
Mix Vegetables
In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced green bell pepper, chopped mushrooms, and chopped green onions.
- 2
Season the Filling
Add minced garlic, soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Mix well to combine all ingredients evenly.
- 3
Rest the Filling
Let the filling mixture sit for about 10 minutes to allow the flavors to meld.
Assemble the Spring Rolls
- 4
Position the Wrapper
Lay a spring roll wrapper on a clean, dry surface, with one corner pointing towards you.
- 5
Add Filling
Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 6
Roll the Spring Roll
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with a little water.
- 7
Continue Assembling
Repeat the process with the remaining wrappers and filling.
Prepare the Sweet and Sour Sauce
- 8
Mix Sauce Ingredients
In a saucepan over medium heat, combine sugar, vinegar, ketchup, soy sauce, cornstarch, and water.
- 9
Cook Sauce
Bring the mixture to a boil, stirring continuously until it thickens, about 5 minutes.
- 10
Cool Sauce
Remove from heat and let cool. The sauce will thicken further as it cools.
Fry the Spring Rolls
- 11
Heat Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 12
Fry Spring Rolls
Carefully add the spring rolls, a few at a time, to the hot oil. Do not overcrowd the pan.
- 13
Cook Spring Rolls
Fry for about 3-5 minutes or until golden brown and crispy, turning occasionally for even cooking.
- 14
Drain Excess Oil
Remove the spring rolls from the oil and drain on paper towels.