Vegetable Spring Rolls Recipe
Crispy vegetable spring rolls served with sweet chili sauce.
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Ingredients
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Spring Roll Ingredients
Method
Preparation Directions
Prepare the Filling
In a large bowl, combine the julienned carrots, cucumber, bell pepper, shredded cabbage, and chopped cilantro. Season with salt and black pepper. Mix well.
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds until it softens. Place it on a clean, flat surface.
Fill the Wrapper
Place about 2 tablespoons of the vegetable mixture in the center of the rice paper wrapper. Fold the sides over the filling, then roll it tightly from the bottom up to enclose the filling.
Repeat
Repeat the soaking and filling process with the remaining rice paper wrappers and vegetable mixture.
Fry the Spring Rolls
In a large frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
Drain and Serve
Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with sweet chili sauce.