Spring Rolls Recipe
Crispy spring rolls filled with vegetables.
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Ingredients
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Wrapper Ingredients
Filling Ingredients
Frying Ingredients
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add the sesame oil and minced garlic. Sauté for about 30 seconds until fragrant.
- 2
Add Remaining Vegetables
Add the julienned carrot, shredded cabbage, green bell pepper, and bean sprouts to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 3
Season the Mixture
Pour in the soy sauce, salt, and black pepper. Stir well to combine and cook for another 2 minutes. Remove from heat and let cool.
Assembling the Spring Rolls
- 4
Prepare the Wrapper
On a clean, flat surface, lay out one spring roll wrapper with a corner pointing towards you. Mix cornstarch with water in a small bowl to create a paste.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling near the corner of the wrapper closest to you. Fold the corner over the filling and roll it tightly, folding in the sides as you go. Seal the edge with the cornstarch paste.
- 6
Repeat
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 7
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- 9
Drain and Serve
Using a slotted spoon, remove the spring rolls from the oil and drain on paper towels. Serve hot with your choice of dipping sauce.