Ingredients
For the Filling
- 2 tablespoons vegetable oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts (optional)
- ½ cup sliced green onions
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
- Optional: 1 cup cooked and shredded chicken, shrimp, or tofu
For Assembling
- Spring roll wrappers (available in the frozen section of Asian markets)
- 1 beaten egg or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) for sealing
- Oil for deep frying
Instructions
1. Prepare the Filling
- Heat vegetable oil in a pan over medium-high heat.
- Add garlic and green onions, sauté for 30 seconds.
- Add cabbage, carrots, and bean sprouts (if using). Stir-fry for 2–3 minutes until just softened.
- Stir in soy sauce, sesame oil (if using), and protein (if using). Season with salt and pepper.
- Remove from heat and let the filling cool completely.
2. Assemble the Spring Rolls
- Place a wrapper on a clean surface in a diamond shape.
- Spoon 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
- Brush the top corner with beaten egg or cornstarch slurry to seal.
- Repeat with remaining wrappers and filling.
3. Fry the Spring Rolls
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry spring rolls in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes).
- Drain on paper towels.
4. Serve
- Serve hot with dipping sauces such as sweet chili sauce, soy sauce, or garlic vinegar.
Tips
- Vegetarian option: Skip the meat and use more veggies or tofu.
- Baking option: Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Air fryer: Spray rolls with oil and cook at 380°F (190°C) for 10–12 minutes, flipping once.
Would you like a dipping sauce recipe to pair with these?