Description
A delicious recipe for crispy spring rolls filled with a savory blend of vegetables and seasoned with soy sauce and sesame oil. Perfect as a vegetarian appetizer, these spring rolls are fried to golden perfection and served with your choice of dipping sauce.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced shiitake mushrooms
- 1/4 cup bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Spring Rolls
- 12 spring roll wrappers
- 1 tablespoon all-purpose flour mixed with 2 tablespoons water (for sealing)
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing for 1–2 minutes until fragrant. Stir in the shredded cabbage, carrots, sliced shiitake mushrooms, and bean sprouts. Cook for 3–4 minutes until the vegetables are just tender. Add soy sauce, sesame oil, and sugar, stirring to combine. Remove from heat and let the filling cool completely.
- Assemble the Spring Rolls: Place one spring roll wrapper on a clean surface with a corner pointing toward you. Spoon 2 tablespoons of the cooled filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners and roll tightly upwards. Seal the edge with the flour-water paste. Repeat this process with the remaining wrappers and filling.
- Fry the Spring Rolls: Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the spring rolls in batches for 3–4 minutes or until golden brown and crispy. Drain them on paper towels to remove excess oil. Serve hot with sweet chili sauce or soy dipping sauce.
Notes
- For extra protein, add cooked ground pork, shrimp, or tofu to the filling.
- Ensure the filling is completely cooled before assembling to prevent soggy rolls.
- Uncooked spring rolls can be frozen for later use; fry directly from frozen, increasing the cook time by about one minute.
