Spring Rolls Recipe: Crispy and Fresh
Classic Spring Rolls with crispy, savory flavor.
Ingredients
- Spring Rolls:
- 12 spring roll wrappers
- ½ lb large shrimp cooked
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup bean sprouts
- ¼ cup sliced red bell pepper
- 2 tbsp chopped fresh cilantro
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground ginger
- Vegetable oil for frying
- Dipping Sauce:
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp sesame seeds optional
- Optional: Fresh cilantro sesame seeds
- Suggested Pairings: Green tea sweet chili sauce
Instructions
- Mix shrimp, cabbage, carrots, bean sprouts, bell pepper, cilantro, soy sauce, sesame oil, and ginger; taste and adjust.
- Soak wrappers; add 2 tbsp filling, fold, and roll tightly.
- Fry rolls at 350°F for 2–3 min per side; drain.
- Whisk soy sauce, vinegar, honey, sesame oil, garlic, and sesame seeds; taste and adjust.
- Serve on a white ceramic platter with cilantro, tea, and chili sauce.
Notes
- Drain filling to avoid soggy wrappers.
- Store in fridge for 2 days or freeze unfried for 1 month.
- Try a gluten-free or vegetarian variation.
- Pair with cucumber salad.