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a wide platter of golden crispy vegetable spring rolls stacked loosely with a small bowl of dipping sauce, on a dark slate surface, natural light, shallow depth of field, landscape orientation

Vegetable Spring Rolls

Crispy fried spring rolls with a filling of shredded cabbage, carrots, and bean sprouts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cabbage shredded
  • 1 cup carrots shredded
  • 1 cup bean sprouts
  • 2 tbsp soy sauce
  • 20 spring roll wrappers
  • 3 cups vegetable oil for frying

Method
 

  1. Stir-fry the cabbage, carrots, and bean sprouts with soy sauce for 3 minutes, then let cool.
  2. Place a spoonful of filling on each wrapper and roll up tightly, sealing the edge with water.
  3. Heat the oil to 350F in a deep skillet.
  4. Fry the spring rolls in batches for 3 to 4 minutes until golden and crisp.
  5. Drain on paper towels and serve with sweet chili sauce.

Notes

Keep the wrappers covered with a damp towel so they don't dry out while you work.