:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/2oBtvHb8kjjQXDHgb3iv/88d4fc223dcac0dc838f8f9dfec97b.png "Crispy Fresh Vegetable Spring Rolls")
Crispy Fresh Vegetable Spring Rolls
Vegetable Spring Rolls are a classic Asian dish that are perfect for appetizers or as a side dish with your favorite meal. They are filled with delicious vegetables and deep-fried to crispy perfection. Whether served at a gathering, party, or meal, they will surely impress and delight everyone with their sensational flavors and textures.
Ingredients
- 20 Pieces of spring roll wrappers
- 1 medium carrot, finely chopped
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 finely chopped medium onion
- 2 cups of shredded cabbage
- 2 green onions, thinly sliced
- 1 Cup beans sprouts
- 2 cloves garlic, minced
- 2 tbls vegetable oil
- 1 tablespoon soy sauce
- Salt, to taste
- Black pepper, to taste
- Vegetable oil for deep frying
- Sweet chilli sauce for dipping
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Directions
Heat the 2 tablespoons of vegetable oil in a large pan over medium heat.
Add the garlic and onion, sauté until they become tender and aromatic.
Add the carrot, bell peppers, and cabbage to the pan, stir-fry them for around 5-7 minutes or until they soften.
Add the green onions and beansprouts, sauté them for another 2 minutes.
Season with soy sauce, salt, and black pepper. Let the vegetables cool down for a few minutes.
Lay a spring roll wrapper flat and add about 2 tablespoons of the vegetable filling to the bottom corner of the wrapper.
Tightly roll the wrapper with the filling, folding in the sides as you continue to roll.
Use a little bit of water to seal the end of the spring roll wrapper.
Repeat with the remaining fillings and wrappers.
In a deep-frying pan, heat the vegetable oil.
Deep fry the spring rolls for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Serve the Vegetable Spring Rolls hot with sweet chilli sauce for dipping.
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TammersCrispy Fresh Vegetable Spring Rolls
Vegetable Spring Rolls are a classic Asian dish that are perfect for appetizers or as a side dish with your favorite meal. They are filled with delicious vegetables and deep-fried to crispy perfection. Whether served at a gathering, party, or meal, they will surely impress and delight everyone with their sensational flavors and textures.
Heat the 2 tablespoons of vegetable oil in a large pan over medium heat.
Add the garlic and onion, sauté until they become tender and aromatic.
Add the carrot, bell peppers, and cabbage to the pan, stir-fry them for around 5-7 minutes or until they soften.
Add the green onions and beansprouts, sauté them for another 2 minutes.
Season with soy sauce, salt, and black pepper. Let the vegetables cool down for a few minutes.
Lay a spring roll wrapper flat and add about 2 tablespoons of the vegetable filling to the bottom corner of the wrapper.
Tightly roll the wrapper with the filling, folding in the sides as you continue to roll.
Use a little bit of water to seal the end of the spring roll wrapper.
Repeat with the remaining fillings and wrappers.
In a deep-frying pan, heat the vegetable oil.
Deep fry the spring rolls for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Serve the Vegetable Spring Rolls hot with sweet chilli sauce for dipping.
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