Vegetable Spring Rolls
Ingredients
- 12 spring roll wrappers available at Asian grocery stores
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup thinly sliced bell peppers any color
- 1 cup thinly sliced mushrooms
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Oil for frying
Instructions
Prepare the Filling:
- Heat vegetable oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add shredded cabbage, carrots, bean sprouts, bell peppers, and mushrooms to the skillet.
- Stir-fry the vegetables until they are tender-crisp, about 3-5 minutes.
- Season the vegetables with soy sauce, sesame oil, salt, and pepper. Stir well to combine.
- Remove the skillet from the heat and let the filling cool slightly.
Rolling the Spring Rolls:
- Take a spring roll wrapper and place it on a clean surface in a diamond shape, with one corner pointing towards you.
- Spoon about 2 tablespoons of the vegetable filling onto the bottom third of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly into a cylinder.
- Moisten the top corner of the wrapper with a little water to seal the spring roll. Repeat with the remaining wrappers and filling.
Frying the Spring Rolls:
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Carefully place the spring rolls into the hot oil, seam side down.
- Fry the spring rolls in batches, making sure not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per batch.
- Use a slotted spoon to transfer the fried spring rolls to a plate lined with paper towels to drain excess oil.
Serving:
- Serve the vegetable spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.