🥢 Vegetable Spring Rolls Recipe

Ingredients

For the filling
• 2 cups shredded cabbage — 180g
• 1 cup grated carrots — 120g
• 1 cup sliced green bell pepper — 120g
• ½ cup sliced onions — 60g
• ¼ cup chopped spring onions — 25g
• 1 tablespoon minced garlic — 15g
• 1 tablespoon soy sauce — 15ml
• ½ teaspoon black pepper — 2g
• ½ teaspoon salt — 3g
• 1 tablespoon vegetable oil — 15ml

For wrapping
• 12–15 spring roll wrappers
• 2 tablespoons flour — 16g
• 3 tablespoons water — 45ml (for sealing)

For frying
• Vegetable oil, as needed

Instructions

Heat the oil in a pan and sauté the onions and garlic until fragrant.

Add the carrots, green pepper and cabbage. Stir-fry over medium-high heat for a few minutes until the vegetables are slightly softened but still have some crunch.

Add soy sauce, salt and black pepper. Stir well and cook briefly.

Add the spring onions, mix and remove from heat. Allow the filling to cool completely.

Place a spring roll wrapper on a flat surface and add a small amount of the vegetable filling near one corner.

Fold the sides toward the center, then roll tightly into a cylinder. Mix the flour and water into a smooth paste and use it to seal the edge.

Repeat with the remaining wrappers and filling.

Heat enough oil for deep frying. Fry the spring rolls in batches until golden brown and crispy.

Remove and drain on a rack or paper towel.

Serve hot with your favorite dipping sauce.