Description
Crispy golden spring rolls filled with a lively mix of carrots, cabbage, bell pepper, and bean sprouts, served hot with a dipping sauce.
Ingredients
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, thinly sliced
- 1/2 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 package spring roll wrappers
- Oil for frying
Instructions
- Combine the shredded carrots, shredded cabbage, thinly sliced bell pepper, bean sprouts, and chopped cilantro in a large bowl. Add the soy sauce and sesame oil, then mix until the vegetables are evenly coated.
- Open the package of spring roll wrappers and arrange a clean, dry flat surface for assembly. Keep a small bowl of water nearby to wet the wrapper edges for sealing.
- Place a spoonful of the vegetable mixture in the center of a wrapper. Fold the bottom edge up over the filling, fold in the sides tightly, and roll until sealed.
- Heat oil in a deep pan over medium heat until it reaches about 350°F (175°C).
- Fry the rolls in batches for about 3–4 minutes until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels. Serve hot.
Notes
For a spicier version, add sriracha or red pepper flakes to the filling. Ensure the filling is not overly wet to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai