Vegetarian Spring Rolls

 

Vegetarian Spring Rolls

Prep 25 min, Cook 10 min, Serves 12 rolls

Ingredients

12 sheets spring roll wrappers

150 g carrots, finely shredded

150 g cabbage, finely shredded

100 g bean sprouts

80 g green onions, sliced

100 g zucchini, finely julienned

2 cloves garlic, minced

20 g ginger, minced

20 g soy sauce

10 g sesame oil

20 g vegetable oil (for stirfrying)

as needed oil for frying

Instructions

1 Heat 20 g vegetable oil in a pan over medium heat. Add garlic and ginger, sauté 1 minute until fragrant.

2 Add carrots, cabbage, zucchini, and bean sprouts. Stirfry 3–4 minutes until slightly softened.

3 Season with soy sauce and sesame oil. Mix well and let the filling cool completely.

4 Place a spring roll wrapper on a clean surface. Add 2–3 tablespoons of filling near one corner.

5 Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.

6 Heat oil in a pot to 170–180°C. Fry Spring rolls in batches for 3–4 minutes until golden and crisp.

7 Drain on paper towels and serve hot with sweet chili sauce or soy dipping sauce.

 

Beginner Tips

• Cool the filling: Warm filling makes wrappers tear let it cool fully.
• Don’t overfill: A small amount rolls tighter and fries evenly.
• Seal well: Use a dab of water on the final edge so it doesn’t open in the oil.
• Oil temperature matters: Too low = soggy rolls; too high = burnt outside, raw inside.
• Work with one wrapper at a time: Keep the rest covered with a damp towel so they don’t dry out.
• Crispier result: Fry twice a quick fry, rest 1 minute, then fry again for extra crunch.