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Spring Rolls (Chinese-Style)

A classic appetizer, Chinese Spring Rolls feature crispy rolls filled with a mix of vegetables, and optionally meat, served with a tangy dipping sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 12 spring roll wrappers
  • 1 cup shredded cabbage
  • 1/2 cup grated carrots
  • 1/2 cup bean sprouts
  • 1/2 cup cooked chicken shrimp, or pork (optional)
  • 2 green onions sliced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • Vegetable oil for frying

For Dipping Sauce:

  • Sweet chili sauce or soy sauce

Instructions
 

  • In a large skillet or wok, heat sesame oil over medium heat. Stir-fry cabbage, carrots, bean sprouts, green onions, and ginger for 2-3 minutes. Add soy sauce and cook for another minute. Remove from heat and let the filling cool.
  • Lay a spring roll wrapper flat. Place 2-3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
  • Heat vegetable oil in a deep pan to 180°C (350°F). Fry the spring rolls in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
  • Serve hot with sweet chili sauce or soy sauce for dipping.

NUTRITION FACTS (Per Serving)

Calories: 200 kcal
Carbohydrates: 18 g
Fat: 10 g
Protein: 6 g