Crispy, golden-fried spring rolls packed with a savory mix of fresh vegetables. This classic appetizer is surprisingly easy to make at home and perfect for parties, served with a tangy homemade sweet chili sauce.
Prep30 min
Cook25 min
Servings6
Serving size: 2 pieces
257cal
3gprotein
28gcarbs
15g
Ingredients
0.5 cup water (For the sweet chili sauce)
0.25 cup rice vinegar (For the sweet chili sauce)
0.25 cup granulated sugar (For the sweet chili sauce)
6 cloves garlic (Minced, divided)
1 tsp red chili flakes (For the sweet chili sauce)
1 tbsp cornstarch (For the sweet chili sauce slurry)
Crispy, fiber-rich vegetable spring rolls with tangy sweet chili sauce. A kid-approved snack that's always a hit!
This chinese_american dish is perfect for snack. With 257.22 calories and 2.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Finely shredded)
1 cup carrots (Julienned)
1 medium bell pepper (Red, thinly sliced)
1 tbsp soy sauce (For the filling)
0.5 tsp black pepper (Freshly ground)
0.5 tsp salt (Or to taste)
0.25 cup green onions (Chopped)
12 pieces spring roll wrappers (8x8 inch, thawed)
1 tbsp all-purpose flour (For sealing paste)
3 cups vegetable oil (For deep frying)
Instructions
1
Make the Sweet Chili Sauce
In a small saucepan, combine 1/2 cup water, rice vinegar, sugar, 2 minced garlic cloves, and red chili flakes.
Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a smooth slurry.
Slowly pour the slurry into the simmering sauce while whisking constantly to prevent lumps. Cook for 1-2 minutes until the sauce thickens.
Remove from heat and set aside to cool. The sauce will continue to thicken as it cools.
2
Prepare the Vegetable Filling
Heat sesame oil in a large wok or skillet over medium-high heat.
Add the remaining 4 minced garlic cloves and grated ginger. Sauté for about 30 seconds until fragrant.
Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender.
Add the shredded cabbage and stir-fry for another 2-3 minutes until it wilts but retains a slight crunch.
Stir in the soy sauce, black pepper, and salt. Toss to combine everything well.
Remove the skillet from the heat and stir in the chopped green onions.
Transfer the filling to a large bowl or baking sheet and spread it out to cool completely. This step is crucial to prevent soggy wrappers.
3
Assemble the Spring Rolls
In a small bowl, mix the all-purpose flour with 2-3 tablespoons of water to form a smooth, thick paste for sealing.
Place one spring roll wrapper on a clean, dry surface in a diamond orientation (one corner pointing towards you).
Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
Fold the bottom corner up and over the filling, tucking it in snugly to create a tight cylinder.
Fold in the left and right corners towards the center, like an envelope.
Roll the spring roll up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal securely.
4
Fry the Spring Rolls
In a deep pot, wok, or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot.
Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon or spider strainer, remove the spring rolls from the oil and place them on a wire rack to drain any excess oil. This keeps them crispy.
Repeat the process with the remaining spring rolls, allowing the oil to return to 350°F between batches.
5
Serve
Serve the hot and crispy spring rolls immediately with the homemade sweet chili sauce for dipping.