Vegetable Spring Rolls

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 12 spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 3 green onions
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cups vegetable oil

Directions

1. Mince the garlic and slice the green onions, then stir-fry them in a splash of oil over medium-high heat for about one minute until fragrant.
2. Add the cabbage, carrots, and bean sprouts to the pan, pour in the soy sauce and sesame oil, and toss everything together for two to three minutes until the vegetables are just softened. Remove from heat and let the filling cool completely.
3. Lay a spring roll wrapper flat on a clean surface in a diamond shape. Place two spoonfuls of filling near the bottom corner, fold the corner up over the filling, fold in both side corners, then roll it tightly upward and seal the top edge with a dab of water.
4. Repeat with the remaining wrappers and filling, keeping finished rolls covered with a damp towel so they do not dry out.
5. Heat the vegetable oil in a deep skillet or small pot to about 350°F. Fry the rolls in batches of three or four for two to three minutes per side until they are golden and crispy, then transfer them to a paper-towel-lined plate.
6. Serve immediately with your favorite dipping sauce such as sweet chili sauce or soy sauce with a squeeze of lime.

More recipes to try

Honey-Lemon Arugula Salad with Grilled Chicken, Pear and Candied Walnuts Teriyaki Chicken Bayou Butter Cajun Shrimp & Grits Scalloped Potatoes Beef Tostadas Miso Soup