Spring Rolls Recipe
Crispy vegetable 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
For Serving
Method
Preparing the Filling
- 1
Step 1: Cook the Vegetables
In a large skillet over medium heat, add a tablespoon of vegetable oil. Once hot, add the minced garlic and sauté for 30 seconds until fragrant.
- 2
Step 2: Add the Vegetables
Add the shredded cabbage, julienned carrot, bean sprouts, and chopped green onions to the skillet. Stir and cook for about 5 minutes until the vegetables are tender but still crisp.
- 3
Step 3: Season the Filling
Stir in the soy sauce, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and let cool.
Rolling the Spring Rolls
- 4
Step 4: Prepare the Wrappers
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you. Spoon about 2 tablespoons of the cooled vegetable mixture onto the wrapper.
- 5
Step 5: Roll the Wrapper
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling.
Frying the Spring Rolls
- 6
Step 6: Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 7
Step 7: Fry the Spring Rolls
Carefully add the spring rolls to the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 8
Step 8: Serve
Serve the crispy spring rolls hot with a side of sweet chili sauce for dipping.