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Delightfully Crispy Veg Spring Rolls for Home Cooks

Crispy Veg Spring Rolls made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup shredded cabbage
  • 1 cup grated carrots
  • 1/2 cup bell peppers thinly sliced
  • 1/2 cup bean sprouts
  • 1/4 cup green onions chopped
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 10 spring roll wrappers
  • Oil for frying

Method
 

  1. Prepare the filling by combining all vegetables in a bowl.
  2. Add soy sauce and sesame oil to the vegetable mixture, stirring well.
  3. Lay a spring roll wrapper on a flat surface, pointing one corner towards you.
  4. Place about 2 tablespoons of the vegetable mixture at the center of the wrapper.
  5. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll away from you until fully wrapped.
  6. Heat oil in a deep skillet or wok over medium heat, sufficient enough for deep frying.
  7. Carefully add spring rolls to the hot oil, frying in batches to avoid crowding.
  8. Fry until golden brown and crisp, about 4-5 minutes per side.
  9. Serve hot with your choice of dipping sauce.