Crispy Vegetable Spring Rolls
Delicate spring rolls filled with shredded vegetables, served crispy and perfect as a snack or appetizer.
Ingredients
- ●12-15 wrappers Spring roll wrappers
- ●1 cup Shredded cabbage
- ●1 cup Shredded carrots
- ●1 cup Shredded bean sprouts
- ●1/4 cup Chopped scallions
- ●1-2 cups Vegetable oilfor frying
- ●2 tablespoons Soy saucefor serving
- ●1 tablespoon Sesame oilfor serving
Instructions
- 1
1. In a large mixing bowl, combine shredded cabbage, carrots, and bean sprouts.
- 2
2. Add chopped scallions to the bowl and mix well.
- 3
3. Lay a spring roll wrapper on a flat surface, with one corner pointing towards you.
- 4
4. Place about 1 tablespoon of the vegetable mixture in the center of the wrapper.
- 5
5. Brush the edges of the wrapper with a little water.
- 6
6. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 7
7. Repeat with the remaining wrappers and filling.
- 8
8. Heat about 1-2 cups of vegetable oil in a large frying pan or wok over medium-high heat.
- 9
9. When the oil is hot, add a few of the spring rolls to the pan (do not overcrowd).
- 10
10. Fry the spring rolls until they are golden brown and crispy, about 2-3 minutes on each side.
- 11
11. Remove the spring rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 12
12. Serve the spring rolls hot with soy sauce and sesame oil for dipping.