CRISPY SPRING ROLLS RECIPE

 

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CRISPY SPRING ROLLS RECIPE 

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Ingredients
For the Filling
• Cabbage – 2 cups, finely shredded
• Carrot – 1 large, julienned
• Bell Pepper – ½ cup, thinly sliced
• Spring Onion – ½ cup, chopped
• Garlic – 2 cloves, minced
• Soy Sauce – 1 tbsp
• Black Pepper – ½ tsp
• Salt – to taste
• Cooking Oil – 1 tbsp

For the Spring Rolls
• Spring Roll Wrappers – 12–15
• All-Purpose Flour – 2 tbsp
• Water – 3 tbsp 

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Instructions
1. Prepare filling: Mix shredded cabbage, julienned carrot, sliced bell pepper, chopped spring onion, minced garlic, soy sauce, black pepper, and salt. Sauté in 1 tbsp cooking oil for 2–3 minutes until tender.
2. Prepare wrappers: Mix 2 tbsp flour with 3 tbsp water to form a batter. Dip each spring roll wrapper into the batter, let soak for 30 seconds, then shake off excess.
3. Fill each wrapper with 2–3 tbsp of the veggie mixture, folding and rolling tightly. Seal edges with water.
4. Heat oil in a wok or deep pan to 350°F (175°C). Fry spring rolls in batches until golden brown and crispy, about 2–3 minutes per batch.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Equipment: Wok or deep frying pan, mixing bowls, sharp knife, rolling pin
Tips: Double-fry rolls for extra crispiness. Keep warm in a 200°F (95°C) oven while frying.
Variations: Add shredded chicken, tofu, or mushrooms to the filling. Substitute wrappers with  rice paper for a healthier option.
Serving Suggestions: Serve with sweet chili sauce, peanut dipping sauce, or soy sauce.
Storage: Store leftovers in an airtight container for up to 1 day. Reheat in a dry pan to maintain crispiness.
Nutritional information (per serving, approx.): 250 kcal | 15g carbs | 5g protein | 12g fat 

Garlic

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