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crispy golden spring rolls in a wide horizontal shot, stacked on a plate with a bowl of sweet chili sauce and cilantro, natural light, shallow depth of field, landscape orientation

Spring Rolls

Vegetable-filled spring rolls fried until shatteringly crisp and golden.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 16 spring roll wrappers
  • 3 cups shredded cabbage
  • 1 cup shredded carrot
  • 3 green onions sliced
  • 2 tbsp soy sauce
  • 1 egg beaten for sealing
  • 3 cups vegetable oil for frying

Method
 

  1. Stir-fry the cabbage, carrot, and green onions with soy sauce until just wilted, then cool.
  2. Spoon a little filling onto each wrapper and roll up tightly, tucking the sides.
  3. Seal the edge with a brush of beaten egg.
  4. Heat the oil to 350 degrees F in a deep pan.
  5. Fry the rolls in batches 3 to 4 minutes, until golden and crisp.
  6. Drain on paper towels and serve with sweet chili sauce.

Notes

Make sure the filling is cool and dry so the wrappers don't tear.