Fried Spring Rolls
Crispy fried spring rolls filled with a delightful mix of vegetables and optional proteins, perfect for snacks and appetizers.
Ingredients
For the filling
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ cup sliced bell peppers
- ½ cup chopped green onions
- 1 cup cooked chicken, shrimp, or tofu (optional) Choose one or omit for a vegetarian option.
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- to taste salt and pepper
For frying
- 10 spring roll wrappers
Instructions
Prepare the filling
- Heat sesame oil in a large skillet over medium heat.
- Add garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add cabbage, carrots, bell peppers, and bean sprouts to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender.
- If adding protein, mix it in along with soy sauce, salt, and pepper. Cook for an additional 2-3 minutes to heat through. Remove from heat and let cool slightly.
Wrap the spring rolls
- Lay a spring roll wrapper on a clean surface, placing a small amount of the filling near the edge.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly. Seal the edge with a little water.
Fry the spring rolls
- Heat oil in a deep pan to 350°F (175°C).
- Fry spring rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on a paper towel.
- Repeat with the remaining wrappers and filling.
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Notes
Serve with a variety of dipping sauces like sweet chili sauce, soy sauce or a tangy vinegar dip. For an extra crunch, consider double frying the spring rolls. Store leftovers properly to maintain quality.