Description
Crispy, golden spring rolls packed with fresh veggies, perfect for a light lunch or an appetizer.
Ingredients
- 1 cup shredded carrots
- 1 cup bean sprouts, very well drained
- 1 cup sliced bell peppers (any color)
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon soy sauce (or tamari for a gluten-free version)
- 1 teaspoon sesame oil
- Spring roll wrappers (wheat wrappers)
- Neutral oil for frying (vegetable, canola, or peanut oil)
Instructions
- In a large mixing bowl, combine shredded carrots, well-drained bean sprouts, bell pepper strips, green onions, cilantro, and minced garlic. Pour in soy sauce and sesame oil. Toss gently and adjust seasoning as desired.
- Lay out a clean surface and keep a bowl of water nearby for sealing the wrappers.
- With a wrapper positioned with a corner facing you, spoon about 1 tablespoon of the veggie mixture near the bottom third. Fold the bottom corner upward over the filling, tuck in the sides, and roll upwards. Moisten the top corner with water to seal.
- In a heavy skillet or Dutch oven, heat oil to 350–370°F (175–190°C).
- Fry the spring rolls for about 3–4 minutes per side until golden and crisp.
- Transfer cooked rolls to a paper towel-lined baking sheet to drain and rest before serving.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days or freeze before frying for future use.