Veggie 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 cabbage, carrot, and bell pepper. Slice the green onions and mince the garlic and ginger.
- 2
Sauté the Filling
In a large skillet, heat a tablespoon of sesame oil over medium heat. Add the garlic and ginger, sauté for about 1-2 minutes until fragrant. Stir in the chopped vegetables, soy sauce, salt, and pepper. Cook for 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and let cool.
Assemble the Spring Rolls
- 3
Prepare the Wrappers
Lay a spring roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
- 4
Roll the Spring Rolls
Fold the bottom corner over the filling, then fold the sides over, and tightly roll upwards to seal. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls
- 5
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Serve
- 7
Plate and Serve
Serve the crispy spring rolls hot with a side of sweet chili sauce for dipping.
