Vegetable Spring Rolls

Instructions

1. 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. 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. 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. 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. 5

   Serve

   • Serve the hot and crispy spring rolls immediately with the homemade sweet chili sauce for dipping.