Here’s a full spring roll recipe, including both the filling and wrapping process, plus a dipping sauce.
Crispy Vegetable Spring Rolls Recipe
Ingredients:
For the filling:
2 tbsp oil (sesame or vegetable)
2 cloves garlic, minced
1 inch ginger, grated
1 cup shredded cabbage
1 cup shredded carrots
½ cup bean sprouts (optional)
½ cup thinly sliced bell pepper
¼ cup chopped spring onions
1 tbsp soy sauce
1 tsp vinegar
½ tsp sugar
Salt & pepper to taste
For assembling:
Spring roll wrappers (store-bought or homemade)
1 tbsp flour mixed with 2 tbsp water (as sealing paste)
Oil for deep frying
For dipping sauce (optional but recommended):
3 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
1 tsp sesame oil
1 tsp sugar
½ tsp chili flakes or chili paste
1 minced garlic clove
Instructions:
1. Prepare the filling:
Heat 2 tbsp oil in a pan over medium heat.
Sauté garlic and ginger for 30 seconds.
Add cabbage, carrots, bell pepper, and bean sprouts.
Stir-fry for 2–3 minutes (keep them slightly crunchy).
Add soy sauce, vinegar, sugar, salt, and pepper. Cook for another minute.
Mix in spring onions and turn off the heat. Let the filling cool completely.
2. Assemble the spring rolls:
Place a wrapper on a clean surface, like a diamond (point facing you).
Add 1–2 tbsp of filling near the bottom corner.
Fold the bottom over the filling, then fold in both sides, and roll tightly.
Seal the end with the flour-water paste.
3. Cook the spring rolls:
Heat oil in a deep pan (medium-high heat).
Fry the rolls in batches until golden and crispy (about 3–5 minutes).
Drain on paper towels.
Optional: You can also air-fry or bake them at 200°C (400°F) for 15–20 mins, brushing lightly with oil.
4. Make the dipping sauce:
Mix all sauce ingredients in a small bowl until sugar dissolves.
Serve hot with dipping sauce!
Let me know if you want a chicken, shrimp, or baked version, or homemade wrappers too!
