Spring rolls are a popular snack or appetizer filled with vegetables and sometimes meat, all wrapped in a thin pastry and fried until golden and crispy. This recipe serves 4 people.
Ingredients
For the Filling:
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2 cups shredded cabbage
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1 cup grated carrots
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½ cup thinly sliced bell pepper
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½ cup bean sprouts (optional)
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2 cloves garlic, minced
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1 tablespoon soy sauce
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1 teaspoon vinegar
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½ teaspoon black pepper
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Salt to taste
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1 tablespoon oil
For the Rolls:
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12 spring roll wrappers
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1 tablespoon all-purpose flour mixed with 2 tablespoons water (for sealing)
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Oil for deep frying
Preparing the Filling
Heat 1 tablespoon oil in a pan.
Add garlic and sauté for a few seconds.
Add cabbage, carrots, bell pepper, and bean sprouts. Stir-fry for 3–4 minutes.
Add soy sauce, vinegar, black pepper, and salt. Stir well.
Cook for another 2 minutes. Let the filling cool completely.
Making the Spring Rolls
Place a wrapper on a flat surface with one corner facing you.
Spoon about 2 tablespoons of filling near the corner.
Fold the corner over the filling, roll tightly, fold in the sides, and continue rolling.
Seal the edge with the flour-water paste.
Repeat with the remaining wrappers and filling.
Frying the Spring Rolls
Heat oil in a deep pan over medium heat.
Fry the rolls in batches until golden brown and crispy.
Remove and drain on paper towels.
Serving
Serve hot with sweet chili sauce, soy sauce, or ketchup.
Spring rolls are crunchy on the outside, loaded with flavor inside, and perfect as a snack, appetizer, or party treat.
