A crispy, golden snack filled with fresh vegetables and bold flavor
Spring rolls are one of those dishes that always disappear fast once they hit the table. They are crunchy on the outside, flavorful on the inside, and easy to enjoy in just a few bites. This recipe keeps the filling simple and well seasoned so it appeals to a wide range of tastes. It works perfectly for parties, family gatherings, or anytime you need a snack that feels familiar and satisfying.
Ingredients
Method
- Heat a pan over medium heat with a small amount of oil. Add garlic and ginger and cook until fragrant.
- Add cabbage, carrot, bean sprouts, and spring onions. Stir fry for 3 to 4 minutes until the vegetables soften slightly but still hold texture.
- Stir in soy sauce, sesame oil, salt, and black pepper. Mix well, then remove from heat and let the filling cool.
- Place a spring roll wrapper on a flat surface. Add a spoonful of filling near one corner and roll tightly, folding in the sides as you go. Seal the edge with the flour paste.
- Heat oil in a deep pan over medium heat. Fry the spring rolls in batches until golden and crisp, about 3 to 4 minutes.
- Remove and drain on paper towels.
- Serve hot with sweet chili sauce or your preferred dipping sauce.
