Delicious Homemade Spring Rolls

Ingredients

For the Filling:

• 1 cup shredded cabbage
• 1 cup grated carrots
• 1/2 cup thinly sliced bell peppers (any color)
• 1/2 cup bean sprouts (optional)
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 1 tbsp oil (for sautéing)

For Wrapping:

• Spring roll wrappers (store-bought or homemade)
• 1 egg (beaten, for sealing)

For Frying:

• Oil for deep frying

Instructions

1. Prepare the Filling:
   Heat 1 tbsp oil in a pan over medium heat. Add garlic and sauté until fragrant.
   Add cabbage, carrots, bell peppers, and cook for 3–4 minutes.
   Add bean sprouts, green onions, soy sauce, sesame oil, salt, and pepper.
   Stir-fry for another 2 minutes. Remove from heat and let the mixture cool.
2. Assemble the Spring Rolls:
   Place a spring roll wrapper on a clean surface in a diamond shape.
   Add 1–2 tbsp of the cooled filling near the bottom corner.
   Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
   Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
3. Fry the Spring Rolls:
   Heat oil in a deep pan to 350°F (175°C).
   Carefully add spring rolls in batches and fry until golden brown and crispy, about 3–4 minutes.
   Remove and drain on paper towels.
4. Serve:
   Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.

Let me know if you’d like a baked or air-fried version too!