Description
Crispy Chinese vegetable spring rolls filled with a vibrant mix of cabbage, carrots, and bean sprouts, perfect for any dining occasion.
Ingredients
- Spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine cabbage, carrots, bean sprouts, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Mix well.
- Take a spring roll wrapper and place 2 tablespoons of the vegetable mixture in the center.
- Fold in the sides of the wrapper and roll tightly from the bottom up, sealing the edges.
- Heat oil in a deep frying pan over medium heat.
- Fry each spring roll until golden brown and crispy, about 3-4 minutes on each side.
- Remove and drain on paper towels.
- Serve with a dipping sauce of your choice.
Notes
For extra crunch, use fresh, crisp vegetables. Experiment with fillings and sauces for variations.