These crispy spring rolls are the perfect appetizer or snack, filled with a delicious blend of vegetables and served with a savory dipping sauce. Light, crunchy, and easy to make, they are sure to be a hit at your next meal or gathering.
Ingredients:
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/2 cup bean sprouts
- 1/4 cup thinly sliced green onions
- 1/4 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for sautéing)
- Vegetable oil for frying
- Dipping sauce of your choice (e.g., sweet chili sauce, soy sauce)
Instructions:
- Prepare the filling:
- Heat 1 tablespoon of vegetable oil in a pan over medium heat.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Add cabbage, carrots, mushrooms, and bean sprouts to the pan. Stir-fry for 3-4 minutes until vegetables soften slightly.
- Stir in soy sauce and sesame oil. Remove from heat and let the filling cool.
- Assemble the spring rolls:
- Lay a spring roll wrapper flat with a corner facing you, forming a diamond shape.
- Place about 2 tablespoons of the filling near the corner closest to you.
- Fold the corner over the filling, then fold in the two sides and roll it tightly.
- Seal the edge with a dab of water.
- Fry the spring rolls:
- Heat enough vegetable oil in a deep pan or fryer to submerge the spring rolls.
- Once the oil is hot (about 350°F or 180°C), carefully place a few spring rolls into the oil.
- Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the spring rolls with a slotted spoon and drain on paper towels.
- Serve:
- Serve the crispy spring rolls hot with your favorite dipping sauce.
Enjoy your homemade crispy spring rolls!