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Spring rolls (Asian) Recipe

Vietnamese · Appetizer · 45 min total

Crispy, golden spring rolls filled with a savory mix of vegetables and vermicelli noodles, perfect as an appetizer or snack.

Ingredients

• 1 package (25 sheets) spring roll wrappers, thawed
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup dried vermicelli noodles, soaked in hot water for 10 minutes and drained
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 egg, beaten (for sealing)
• Vegetable oil for deep frying

Instructions

1. In a large bowl, combine cabbage, carrots, bean sprouts, vermicelli, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Mix well.
2. Place a spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, brushing the top corner with beaten egg to seal.
4. Repeat with remaining wrappers and filling.
5. Heat oil in a deep pot to 350°F (175°C). Fry spring rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
6. Drain on paper towels. Serve hot with sweet chili sauce or dipping sauce of choice.

Tips

• Keep unused wrappers covered with a damp cloth to prevent drying out.
• Spring rolls can be frozen before frying. Fry directly from frozen, adding 1-2 minutes to cooking time.
• Ensure oil is hot enough to prevent sogginess; test with a small piece of wrapper.

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