Crispy Thai Veggie Spring Rolls
Delicious crispy spring rolls filled with crunchy vegetables and fragrant cilantro, perfect for any occasion.
Ingredients
For the filling
- 1 cup shredded carrots
- 1 cup bean sprouts, well drained
- 1 cup sliced bell peppers (any color), thin strips
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon soy sauce use tamari for gluten-free
- 1 teaspoon sesame oil
For the wrapper and frying
- 1 pack spring roll wrappers wheat wrappers, usually sold refrigerated or frozen
- Oil for frying neutral oil with high smoke point like vegetable, canola, or peanut oil about 1–1.5 inches deep
Instructions
Preparation
- In a mixing bowl, combine the shredded carrots, drained bean sprouts, bell pepper strips, green onions, cilantro, minced garlic, soy sauce, and sesame oil. Toss gently to combine. Taste and adjust soy or sesame oil as needed. Pat the mixture lightly with a paper towel if it seems wet.
- Lay a clean kitchen towel or cutting board on the counter. Keep a small bowl of water nearby to moisten wrapper edges. If wrappers are refrigerated or frozen, follow package directions to soften them.
Assembly
- Place one spring roll wrapper on the surface with a corner pointing toward you. Spoon about 1 tablespoon of filling near the bottom edge. Fold the bottom corner up over the filling. Fold both sides in snugly, then roll up firmly to the top. Dab the top corner with water (or cornstarch paste) to seal. Repeat until all filling is used.
Cooking
- Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches. Heat over medium to medium-high until it reaches about 350–370°F (175–190°C) or until a small piece of wrapper sizzles when dropped in.
- Fry the rolls in batches so they don’t touch. Cook 3–4 minutes per side, turning with tongs, until deeply golden and crisp. Adjust heat as necessary to brown evenly without burning.
- Transfer fried rolls to a paper towel–lined baking sheet or wire rack to drain. Let them rest 1–2 minutes before serving.
Notes
Best when served hot and immediately crispy. Arrange on a platter with dipping sauces such as sweet chili sauce, peanut dipping sauce or soy-vinegar with sliced chilies. Store cooled, unfried rolls in an airtight container for up to 24 hours. If fried, store cooked rolls in the fridge for up to 2 days, although they lose crispness.