Crispy Thai Veggie Spring Rolls
Bright and crunchy spring rolls filled with a fresh vegetable medley and seasoned with sesame-soy, deep-fried to golden perfection.
Ingredients
For the Filling
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 piece bell pepper, thinly sliced
- 1/2 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1 tablespoon soy sauce For gluten-free, substitute tamari.
- 1 tablespoon sesame oil Substitute with toasted sesame seeds for a lighter flavor.
For Assembly & Frying
- 1 package spring roll wrappers Rice paper wrappers can be used as an alternative.
- as needed oil for frying Use a neutral oil with a high smoke point.
Instructions
Preparation
- In a large bowl, combine the shredded carrots, cabbage, bell pepper, bean sprouts, and cilantro. Add soy sauce and sesame oil, mixing well.
- Open spring roll wrappers and set up a clean surface for assembly, keeping a bowl of water to seal edges.
Rolling
- Take one spring roll wrapper and place a spoonful of the vegetable mixture in the center. Fold the bottom edge up, tuck in the sides, and roll until sealed.
Frying
- Heat oil in a deep pan to about 350°F (175°C). Fry rolls in batches until golden brown, about 3–4 minutes per batch.
- Remove rolls using a slotted spoon and drain on paper towels.
Notes
Make-ahead assembly is possible; refrigerate assembled rolls for up to 1 day. Fry from chilled or frozen for best taste.