Spring Rolls Recipe
Crispy rolls filled with vegetables.
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Ingredients
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Filling
Spring Roll Wrappers
For Frying
Method
Filling Preparation
- 1
Prepare the Vegetables
Julienne the carrot, shred the cabbage, and slice the bell pepper and green onions thinly.
- 2
Sauté Aromatics
Mince the garlic and grate the ginger. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the garlic and ginger and sauté for about 1 minute until fragrant.
- 3
Cook the Vegetables
Add the prepared carrots, cabbage, bell pepper, and green onions to the skillet. Stir in the soy sauce and cook for 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and allow to cool.
Rolling the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place 2-3 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling and roll tightly, tucking in the sides as you go.
- 6
Seal the Rolls
Wet the top corner of the wrapper with a little water to seal the roll. Repeat with the remaining wrappers and filling.
Frying
- 7
Heat the Oil
In a deep frying pan or wok, heat 2 cups of 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, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy.
- 9
Drain and Serve
Remove the spring rolls from the oil and drain on paper towels. Serve hot with dipping sauce of choice.