Irresistible Vegetable Spring Rolls

The perfect vegetable spring roll is a tantalizing fusion of fresh, crunchy vegetables, aromatic seasoning, and a delicate, crispy wrapper. This is my step-by-step guide to making the perfect crispy spring roll.

I'm going to cover how to make the signature vegetable spring roll filling, which wrappers to use, and how to fold and roll them so they're perfect every time!

Ingredients:

For the Filling:

• 1 cup finely shredded cabbage
• 1 cup julienned carrots
• 1 cup thinly sliced bell peppers (red, green, or yellow)
• 1 cup bean sprouts
• 1 cup thinly sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the Wrappers:

• 10-12 spring roll wrappers (usually made of rice or wheat)

For Frying:

• Vegetable oil for deep frying

For the Dipping Sauce:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• Red pepper flakes (optional for heat)

Instructions:

1. In a large pan, heat vegetable oil over medium-high heat. Add minced garlic and stir-fry for about 30 seconds.
2. Add the shredded cabbage, julienned carrots, sliced bell peppers, bean sprouts, and mushrooms. Stir-fry the vegetables for about 3-5 minutes until they're slightly tender but still crisp.
3. Season the vegetable filling with soy sauce, sesame oil, salt, and pepper. Stir well and cook for another 2 minutes. Remove from heat and let it cool.
4. Take a spring roll wrapper and place it in a diamond shape on a clean surface. Place about 2-3 tablespoons of the vegetable filling in the center of the wrapper.
5. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll it up tightly, sealing the top corner with a dab of water.
6. Heat vegetable oil in a deep frying pan or wok to about 350°F (180°C).
7. Carefully place the spring rolls in the hot oil and fry until they are golden brown and crispy, which should take about 3-4 minutes. You can fry a few at a time; just don't overcrowd the pan.
8. Remove the spring rolls and place them on paper towels to drain excess oil.
9. In a small bowl, mix the ingredients for the dipping sauce - soy sauce, rice vinegar, honey or brown sugar, minced ginger, minced garlic, and red pepper flakes (if you like it spicy).
10. Serve the vegetable spring rolls hot with the dipping sauce. Enjoy!