Chinese · Appetizer/Side
Spring Rolls
Crispy spring rolls packed with a savory vegetable filling and fried until golden brown.
- Prep time
- 25 minutes
- Cook time
- 20 minutes
- Total time
- 45 minutes
- Servings
- 12 spring rolls
Ingredients
- 12 spring roll wrappers
- 1 tbsp vegetable oil (15 mL)
- 2 cups finely shredded green cabbage (140 g)
- 1 medium carrot, julienned (100 g)
- 1/2 cup bean sprouts (50 g)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce (15 mL)
- 1 tsp sesame oil (5 mL)
- 1/4 tsp ground white pepper
- 1 tbsp cornstarch (8 g)
- 2 tbsp water (30 mL)
- Vegetable oil, for frying
- Sweet chili sauce, for serving
Directions
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add the cabbage, carrot, bean sprouts, green onions, garlic, and ginger. Stir-fry for 2–3 minutes until the vegetables begin to soften but still have some texture.
- Add the soy sauce, sesame oil, and white pepper. Toss everything together and cook for another 1–2 minutes. Remove from the heat and let the filling cool.
- Mix the cornstarch and water in a small bowl to make a sealing slurry.
- Place a spring roll wrapper in a diamond shape and add about 2 tbsp of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the final corner with the cornstarch slurry to seal. Repeat with the remaining wrappers.
- Heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the spring rolls in batches for 3–4 minutes, turning as needed, until crisp and evenly golden brown.
- Transfer to a wire rack or paper towels to drain.
- Serve hot with sweet chili sauce.