Chinese Vegetable Spring Rolls
Crispy and versatile, Chinese vegetable spring rolls are filled with fresh veggies and perfect for any occasion.
Ingredients
Filling Ingredients
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ cup finely chopped bell peppers any color
- ½ cup chopped green onions
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 package spring roll wrappers
- Oil for frying for deep frying
Instructions
Preparation
- Heat a large skillet over medium heat and add a splash of oil.
- Sauté the garlic and ginger until fragrant, about 30 seconds.
- Add the shredded cabbage, carrots, bell peppers, and bean sprouts. Cook for about 3-5 minutes, stirring frequently until the vegetables are just tender.
- Stir in the green onions, soy sauce, and sesame oil. Cook for another minute, then remove from heat and let the mixture cool.
- Once cooled, lay a spring roll wrapper on a clean surface with a corner facing you. Spoon a small amount of the vegetable filling onto the wrapper.
- Fold the corner over the filling, then fold in the sides, and roll it up tightly like a burrito. Seal the edge with a little water.
- Repeat with the remaining wrappers and filling.
Cooking
- Heat oil in a deep frying pan or wok over medium-high heat.
- Fry the spring rolls in batches until they are golden brown and crispy, about 3-4 minutes per side.
- Remove the rolls and place them on a paper towel to absorb excess oil.
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Notes
Serve hot with dipping sauces such as sweet and sour or soy sauce. Try adding crunchy toppings like peanuts or sesame seeds.