Crispy Chinese Spring Rolls
Delightful crispy snacks bursting with flavor, perfect for any gathering or a quick treat.
Ingredients
For the Filling
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 medium bell pepper, sliced thinly (any color)
- 1/2 cup sliced mushrooms
- 2 stalks chopped green onion
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- to taste salt and pepper
For the Spring Rolls
- 10-12 sheets spring roll wrappers
- enough for frying oil for deep frying
Instructions
Preparation
- In a large skillet, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Toss in shredded cabbage, carrots, bell pepper, and sliced mushrooms. Stir-fry for about 5-7 minutes until the vegetables are softened but still crisp.
- Add soy sauce, sesame oil, salt, and pepper. Mix well and let the filling cool slightly.
Assembly
- Lay a spring roll wrapper on a flat surface, with one corner pointing towards you. Place about 2 tablespoons of filling near the center of the wrapper.
- Fold the corner over the filling, then fold in the sides and roll it up tightly. Seal with a little water.
Cooking
- Heat oil in a deep pan over medium heat. Fry the rolls in batches until golden brown, approximately 3-4 minutes, turning occasionally.
- Remove the rolls from the oil and place them on a paper towel to drain any excess oil. Serve hot with your favorite dipping sauce!
Notes
Tips: Seal spring rolls tightly to prevent bursting while frying. Maintain oil temperature around 350°F (175°C). Feel free to mix and match fillings. If using frozen wrappers, thaw overnight for best results.